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Moroccan Chicken

Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes

Ingredients

  • 4 lb chicken thighs approx. 8 thighs
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp cooking oil
  • 1 1/2 cups red onions sliced
  • 3 cloves garlic sliced
  • 1 tbsp fresh ginger grated
  • 1 1/2 tsp smoked paprika
  • 1 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp coriander
  • 1 1/2 tsp Meyer lemon juice
  • 2 cups chicken broth
  • 2 tbsp honey
  • 1 1/2 cups green olives
  • Zest of half Meyer lemon cut into thin strips

Equipment & Utensils

  • Dutch oven

Instructions

  • Season chicken pieces with salt and pepper.
  • Heat oil in dutch oven on high, then add chicken and brown on all sides. Do not overcrowd the dutch oven, brown the chicken in batches.
  • Once all of the chicken is browned, set aside and lower heat to medium.
  • Add onions and garlic and stir, lifting the bits off the bottom of the dutch oven - where the flavor is.
  • Cook onions and garlic until they soften.
  • Add ginger and spices and mix thoroughly.
  • Add lemon juice, chicken broth and honey and mix again thoroughly.
  • Carefully place browned chicken pieces into dutch oven, then pile olives and lemon zest on top
  • Mix ingredients, ensuring you keep the chicken pieces, including skin, in tact.
  • Allow liquid to bubble, and when it does, lower heat just above simmer and cover.
  • Allow to cook for 1 hour.
  • Taste sauce, all of the ingredients should have combined to give you a sweet spicy sauce with a little acidic zing from the lemons.
  • Remove from heat once chicken is cooked through and serve.