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Moroccan Chicken in a large cast iron pan with a metal spoon, a yellow towel and a glass bowl with olives, on a rust tiled background
5 from 6 ratings

Oven Baked Moroccan Chicken (Crispy & Juicy!)

Yield: 6 people
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Author: Amina Al-Saigh
This Moroccan chicken recipe promises succulent, juicy chicken that's crispy on the outside, flavoured with bold Moroccan spices and cooked with olives, prunes and preserved lemons. The chicken develops a delicious sauce as it bakes which is perfect for mopping up with bread.
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Ingredients
  

Marinade

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon cloves, ground
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 3 preserved lemons, or substitute juice and zest of 1 lemon

Moroccan Chicken

  • 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 ground cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dried prunes, or substitute dried apricots, dates, or raisins
  • 2 cups chicken broth
  • 1/4 cup green olives, pitted

Instructions
 

  • To make the chicken marinade, start by draining and chopping the 3 preserved lemons.
  • Place the 6 chicken thighs in a bowl and combine it with the preserved lemon, 1 teaspoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne. Mix well until combined. Leave it to marinate overnight, or for at least 30 minutes in the fridge.
  • Preheat the oven to 400 degrees F.
  • Heat up a large cast iron pan (or oven safe skillet) over medium high heat and add the 2 tablespoons olive oil.
  • 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.
  • Lower the heat to medium and add in the chopped 1 onion and sauté until softened, 3-5 minutes.
  • Add in the 4 cloves garlic as well as the 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt, along with the 1/2 cup dried prunes, and continue stirring for another 1 to 2 minutes.
  • Pour in the 2 cups chicken broth and bring it to a bubble. Add the 1/4 cup green olives and nestle the chicken pieces back in the pan with the rest of the ingredients.
  • 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.
  • Serve with your favourite sides and enjoy!

Notes

  • Preserved lemons can be substituted with the juice and zest of 1 lemon.
  • Prunes can be substituted with dried apricots, chopped dates or raisins.
Serving: 1g, Calories: 392kcal, Carbohydrates: 13g, Protein: 20g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 112mg, Sodium: 1050mg, Potassium: 408mg, Fiber: 2g, Sugar: 7g, Vitamin A: 307IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 2mg
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