World Recipe Archive
← All recipes

Oven Baked Moroccan Chicken

🇲🇦 Morocco

Servings: 6 Prep: 20 minutes Cook: 40 minutes Total: 60 minutes

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 3 preserved lemons (or juice and zest of 1 lemon)
  • 6 chicken thighs, bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dried prunes (or apricots, dates, or raisins)
  • 2 cups chicken broth
  • 1/4 cup pitted green olives

Steps

  1. Drain and chop the preserved lemon.
  2. In a bowl, combine chicken with preserved lemon, paprika, cumin, cinnamon, ginger, cloves, salt, pepper, and cayenne. Mix well.
  3. Marinate in the fridge for at least 30 minutes, or overnight for best flavor.
  4. Preheat oven to 400°F (200°C).
  5. Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat.
  6. Sear chicken on each side for 2-3 minutes until golden but not fully cooked. Remove and set aside.
  7. Lower heat to medium, add onions, and sauté until softened, 3-5 minutes.
  8. Add garlic, paprika, cumin, cinnamon, salt, and prunes. Stir for 1-2 minutes.
  9. Pour in chicken broth and bring to a simmer. Add olives.
  10. Nestle chicken pieces back into the pan with the sauce.
  11. Bake in the oven for 35-40 minutes until chicken is fully cooked and golden on top.
  12. Broil for 1-2 minutes for extra color if needed.
  13. Serve with desired side dishes.

Source: www.hungrypaprikas.com