Seweryn Dominsky
Succulent Moroccan Chicken: An Aromatic Voyage through North African Flavors
Embark on a culinary journey with Succulent Moroccan Chicken, a dish that transcends borders and time. Rooted in the vibrant culinary traditions of North Africa, this exquisite recipe combines aromatic spices with tender chicken to create a symphony of flavors that dances on the palate. Perfect for warming family gatherings or exotic dinner parties, this dish promises not only to satiate hunger but to evoke a sense of adventure and closeness with every bite. The pampering blend of cinnamon, cumin, and ginger pairs with the sweetness of apricots and the tang of preserved lemons, creating a tapestry of taste that is both rich and vibrant.
Ingredients
– 4 chicken thighs, bone-in and skin-on
– 2 tbsp olive oil
– 1 large onion, thinly sliced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground turmeric
– 1 tsp paprika
– Salt and pepper to taste
– 1 can of chickpeas, drained and rinsed
– 1 cup chicken broth
– 1/2 cup dried apricots, halved
– 1 lemon, preserved, chopped
– 1/4 cup green olives, pitted
– Fresh cilantro for garnish
Instructions
1. Prepare the Chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
2. Sear the Chicken: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is golden brown, about 5-7 minutes. Flip and sear the other side for an additional 3 minutes. Remove chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, lower the heat to medium and add the sliced onion. Sauté until the onion becomes translucent and golden, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Spice the Pot: Add the cumin, cinnamon, ginger, turmeric, and paprika to the onions. Stir well to coat, letting the spices bloom for about 1-2 minutes.
5. Build the Sauce: Pour in the chicken broth, scraping up any bits stuck to the bottom of the pot for added flavor. Introduce the chickpeas, apricots, preserved lemon, and olives. Bring the mixture to a gentle simmer.
6. Simmer with Love: Return the chicken thighs to the pot, skin-side up. Cover the pot and let everything simmer gently over low heat for 35-40 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
7. Garnish and Serve: Once cooked, garnish your Succulent Moroccan Chicken with fresh cilantro. Serve hot with couscous or warmed flatbreads, ready to soak up the irresistible sauce.
Cooking Tips
– Preserved Lemons: Preserved lemons add a unique depth and slight tang to the dish. If you don’t have them, try using a tablespoon of fresh lemon juice and a teaspoon of grated lemon zest instead.
– Flavors Blend: Allow the cooked dish to rest for a few minutes before serving to ensure the flavors fully integrate.
Serving Suggestions
Pair this Moroccan chicken with a light, crisp Sauvignon Blanc or a fruity Grenache to complement its complex flavors. A side of buttery couscous or a fresh cucumber salad with mint and lime can enhance the meal, providing balance and refreshment.
