Braised Moroccan Chicken with Lemon and Olives

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Another one-pan chicken dinner! They are truly the easiest meals to cook and like I said in my One-Pan Roast Chicken recipe, you can get creative with these. I wanted to make some that reminded me of my trip to Morocco, where I visited the spice markets and bought some fresh ras el hanout and smelled the lovely, aromatic spices coming from the surrounding restaurants. So, I wanted to recreate those flavors in my kitchen using typical Moroccan spices such as cinnamon, all-spice, and ground ginger. Lemon and olives are also staples in Mediterranean cooking and pair well with chicken. This recipe calls for 1 lemon and I will let you know right now, that the lemon does WORK. Caramelizing lemons draws out the sugar and acidic flavors of the lemon and the olives adds a nice saltiness to the braise. If you're not a fan of tart and salty meals, I recommend adding sugar to the sauce until you reach your desired flavor before adding the chicken. 

Because the flavors in this dish are so strong, I recommend serving this over plain white rice. You don't need any additional seasonings in the rice that may take away from the braise. Also, though you can use plain brown rice, note that brown rice has a little nutty flavor. But, feel free to use that too if you want this dish to be a little healthier. 

Ingredients: 

Chicken parts - 2 legs,  2 thighs

1 cup of crushed tomatoes

1 cup of chicken stock

1/2 cup of halved green olives

1 lemon

1 onion

2 cloves of minced garlic

2 T of canola oil 

1 tsp of:

Ras el Hanout

Harissa Spice 

Cinnamon

Garlic Powder

Paprika

Ground Ginger

All-spice

Salt and Ground Black Pepper 

1/4 tsp of cayenne pepper

Herbs: 

1 T of fresh chopped parsley 

4-5 sprigs of fresh thyme

Optional: Sugar to taste. 

All of the prepped ingredients. 

All of the prepped ingredients. 

Directions: 

1. Mix the spices and use half of it to season the chicken. Let the chicken marinate for 10-15 minutes while you prep the other ingredients.

Seasoned chicken before I seared them skin-side down. 

Seasoned chicken before I seared them skin-side down. 

2. Saute the chicken until browned. Don't discard the fond (browned bits). Set aside.

3. Caramelize the lemons (5 minutes, add the onions, cook for 3 minutes, add crushed garlic, cook for 2 minutes.

4. Add the other half of the spices and stir.

5. Add the crushed tomatoes and stock. Let cook for 5 minutes.

6. Add the chicken skin side up and let cook for 7-10 minutes.

All of the ingredients together before I put the dish into the oven. 

All of the ingredients together before I put the dish into the oven. 

7. Spoon some of the braising liquid over the chicken and place in an oven heated to 400 degrees covered and cook for 35 minutes.

8. Garnish with fresh parsley and serve over plain white rice. Enjoy!


How did this recipe turn out for you? What changes did you make? Comment below and let me know! If you have any suggestions on what kind of recipes I should try, leave a comment or send me an e-mail at contact@cookingtoat! Also, make sure you subscribe to my website to never miss a recipe or blog post!