Marinade

NutritionSortLoading...
Loading...

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne

3 preserved lemons, or substitute juice and zest of 1 lemon

Select allAdd

SortLoading...
Loading...

Moroccan Chicken

6 chicken thighs, bone-in, skin-on

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

½ teaspoon paprika

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon salt

½ cup dried prunes, or substitute dried apricots, dates, or raisins

2 cups chicken broth

¼ cup green olives, pitted

Select allAdd

1. To make the chicken marinade, start by draining and chopping the preserved lemon.

2. Place the chicken in a bowl and combine it with the preserved lemon, paprika, cumin, cinnamon, ginger, cloves, salt, pepper, and cayenne. Mix well until combined. Leave it to marinate overnight, or for at least 30 minutes in the fridge.

3. Preheat the oven to 400 degrees F.

4. Heat up a large cast iron pan (or oven safe skillet) over medium high heat and add the olive oil.

5. Sear the chicken on each side for 2-3 minutes until golden on the outside. It will not be fully cooked, remove and set aside on a plate.

6. Lower the heat to medium and add in the chopped onions and sauté until softened, 3-5 minutes.

7. Add in the garlic as well as the paprika, cumin, cinnamon, and salt, along with the prunes, and continue stirring for another 1 to 2 minutes.

8. Pour in the chicken broth and bring it to a bubble. Add the olives and nestle the chicken pieces back in the pan with the rest of the ingredients.

9. Place in the oven and bake for 35 to 40 minutes until fully cooked through and the tops of the chicken are golden. If required, broil for 1-2 minutes to get more colour.

10. Serve with your favourite sides and enjoy!