Moroccan Chicken Recipe

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs, rinsed and patted dry, drumsticks and thighs separated; 1 preserved lemon; 1 cup Greek olives, pitted; 10 dried dates, pitted and halved lengthwise; 2 onions, sliced; 3 cloves minced garlic; 2 tablespoons olive oil; 1 1/2 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; Salt and pepper; Small bunch cilantro, finely chopped

Servings: persons

4 chicken legs, rinsed and patted dry, drumsticks and thighs separated
1 preserved lemon
1 cup Greek olives, pitted
10 dried dates, pitted and halved lengthwise
2 onions, sliced
3 cloves minced garlic
2 tablespoons olive oil
1 1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
Salt and pepper
Small bunch cilantro, finely chopped

1
Combine spices and seasoning, coat chicken, leave in fridge for one hour minimum.
2
When ready to cook, bring olive oil to sizzling and brown chicken in small batches, removing from pan when brown.
3
Add onion, and more oil if necessary, and scraping all brown bits from the pan, cook onion gently until golden brown.
4
Put chicken back in pan, cover and cook on medium heat for 20 minutes.
5
Remove rind from lemon, discard rest, and cut rind into strips.
6
Add lemon rind, olives and dates to chicken, stir, cover and cook another 20 minutes.
7
Garnish with chopped cilantro and serve with couscous or flatbread.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 chicken legs, rinsed and patted dry, drumsticks and thighs separated, 1 preserved lemon, 1 cup Greek olives, pitted, 10 dried dates, pitted and halved lengthwise, and more.

Yes, Moroccan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken

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