Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach
This is the ULTIMATE Moroccan Chicken recipe you'll ever discover! Extremely juicy, melt-in-your-mouth tender chicken stew featuring cozy Moroccan spices, lemons, olives, and dried fruits. Not your typical chicken dinner, this simple one-pot delight will astonish your palate in the most delightful manner. Make sure to check out the video and collect all my advice below!
If you’re similar to me, chicken appears in your dinner lineup quite often. It’s easily accessible and fairly inexpensive; also, who doesn't enjoy a hearty chicken meal? However, this is not a typical chicken dinner. This Moroccan chicken dish elevates the experience of flavor to a whole new level.
Allow me to clarify what you are viewing here. Moroccan chicken is primarily braised or stewed chicken infused with rich, delightful flavors from a unique Moroccan spice blend (which I'll explain in just a moment), combined with aromatics, fresh lemons (or preserved lemons, if available), and green olives. As is customary for Moroccans, we incorporate some dried fruits to create a balance. I selected a combination of dried apricots and raisins.
Some might refer to this as chicken tagine, but you truly don’t require a specialized tagine pot to achieve an authentic flavor using only a sturdy casserole pan or braiser. This is simple to prepare, and the outcome is incredibly tender, juicy chicken with distinctive warm flavors that will keep you coming back for more!
Moroccan Chicken Spice Blend
The seasoning procedure starts with a distinct spice rub that includes cinnamon, sweet paprika, ginger, and Ras El Hanout (or Raz El Hanout), which is truly the standout spice in this mixture. Ras El Hanout (or Raz El Hanout) is a fragrant and intricate spice mix from North Africa, primarily linked to Moroccan cooking. Our purely natural Ras El Hanout is aromatic, blending warm tastes such as turmeric, cloves, cinnamon, allspice, cardamom, ginger, mace, nutmeg, and a hint of cayenne.
How to Prepare This Moroccan Chicken Dish
Sure! Please provide the text you would like me to paraphrase. First, dry the chicken with a pat. Sprinkle a little salt, keeping in mind that olives will be added later, so go easy on it. Next, coat the chicken thoroughly with the spice mixture. Allow it to sit at room temperature for 40-45 minutes to soak in the flavors. If you have time, cover and chill for 2 hours or overnight.
Sure! Please provide the text you'd like me to paraphrase. Warm some good quality EVOO over medium-high heat until it shimmers, but doesn’t smoke, then sear the chicken thoroughly on both sides. If you kept the skin on, start by browning the side with the skin, then flip it over. (A tip: make use of a mesh splatter screen like this.)
I’m sorry, but it seems that there is no text provided for me to paraphrase. Please provide the text you want me to work with. Reduce the heat and incorporate onions, garlic, and cilantro. Allow those to sweat a bit, then incorporate the lemons, olives, and dried fruit. Ultimately, incorporate the liquid. Cover and cook for 30 to 45 minutes or until the chicken is completely done and reaches an internal temperature of at least 165 degrees F.
To garnish, I enjoy adding extra fresh cilantro and toasted almonds.
What to Accompany?
I frequently pair this Moroccan chicken tagine with plain couscous (very simple to prepare by following the package directions). Feel free to substitute your preferred grain or Lebanese rice if you wish. To begin the meal, just present a fresh Mediterranean salad.
Some Suggestions
Sure! Please provide the text you'd like me to paraphrase. This recipe can be made using chicken that is both boneless and skinless. Make sure to reduce your cooking time since boneless chicken cooks faster. I choose to use boneless thighs over boneless chicken breasts here, although either option is acceptable. The total amount of spice rub may not be fully utilized based on the quantity of pieces you use.
Sure! Please provide the text you'd like me to paraphrase. If you can spare the time, chill the spiced chicken for 2 hours or overnight for a stronger flavor.
Sure! Please provide the text you would like me to paraphrase. Keep leftovers in airtight glass containers in the refrigerator. It can be stored properly for up to 3 days. Flavors will keep developing and becoming richer. To heat again, you can incorporate a small amount of liquid and warm it on the stove at medium heat.
Cook’s Tip: Let the chicken sit for a minimum of 45 minutes to soak in the spice rub.
Cook’s Tip: If you have the time, season the chicken in advance. Wrap and chill for 2 hours or overnight for a stronger flavor. If you can, let the chicken sit out until it reaches room temperature before cooking.
Cook's Tip: Boneless, skinless chicken pieces can be used. Keep in mind to reduce your cooking time as it will cook faster. The amount of spice rub used may vary based on the number of chicken pieces.
Storage Tip for Leftovers: This Moroccan chicken tastes even better the following day. Store leftovers in glass containers with tight lids in the refrigerator; they should remain good for about 3 days. Just warm on the stove at medium heat.
Suggested for this Recipe: all-natural Ras El Hanout North African (Moroccan) spice mix; sweet paprika. From our collection of Greek olive oil, Private Reserve.
STORE! Assemble your personal 6-pack using our all-natural or organic spice selections. Experience our Greek EVOO Bundle.
Nutritional data is provided without considering the skin. The nutritional details are based on 4 servings, but it can easily accommodate 6.
Fixings
For the Brown Rice:
- 1 1/2 cups moment earthy colored rice
For the Chicken:
- 2 tsp. paprika
- 1 tsp. cumin
- 1 tsp. ground ginger
- 1 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/2 tsp. pepper
- 4 boneless, skinless chicken bosoms (all apparent fat disposed of)
- 2 Tbsp. additional virgin olive oil or canola oil, isolated use
- 1 little onion (slashed)
- 2 clove new, minced, or, cut garlic
- 14.5 oz. canned, diced, low-sodium tomatoes
- 1/2 cup water
- For the Lemon Sauteed Spinach:
- 1 Tbsp. olive or canola oil
- 6 cups spinach (washed, dried)
- 1/2 lemon
Or on the other hand
- 2 tsp. jostled lemon juice
Guidance
For the Brown Rice:
- Get ready earthy colored rice as per bundle guidelines. Makes 4 servings
For the Chicken:
- In a little bowl blend paprika, cumin, ginger, turmeric, cinnamon and pepper.
- Place the chicken a plate or pie dish, cover with flavor blend. Permit chicken to remain in flavors for 1 hour or refrigerate for the time being.
- In a medium skillet, heat oil over medium-high hotness. Add chicken and brown for 5 minutes.
- Lessen hotness to medium-low, add water, top with onions, tomato and garlic.
- Cover and cook for 10 minutes then, at that point, flip chicken and cook for 30 minutes more until chicken is cooked through.
For the Lemon Sauteed Spinach:
- In a pot or skillet, heat oil over medium-high hotness.
- Add spinach, small bunches all at once, passing on adequate space to mix. On the off chance that all the spinach won't fit in the skillet let some shrivel down and keep on adding spinach until all leaves are withered.
- Eliminate from hotness and press lemon over spinach . Cool. Appreciate it!
Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach VIDEO