Image
main content start
Braised Moroccan Chicken
15 min prep time
45 min cook time
6servings
Recipe by
Homemade
Photo by
Homemade
How to Make Braised Moroccan Chicken
Add some exotic flavor to your chicken with this Braised Moroccan Chicken. Perfectly spiced, it’s best served with a side of non-starchy veggies or try it with cauliflower rice!
15 min prep time
45 min cook time
6servings
6 ounces chicken
Print Recipe >
Step-By-Step Instructions:
-
Heat 2 tablespoons of oil in a Dutch oven or large pot on medium high heat.
-
Pat the chicken dry and season both sides with kosher salt and pepper. Place them in the pot (in batches if needed) and brown on both sides, transferring them to a plate or bowl as when they're done searing.
-
Add the onion to the skillet and cook until slightly softened and translucent, about 5 minutes. Sprinkle in garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir to combine. Cook for 1 minute or until the spices are aromatic and lightly toasted.
-
Return the chicken to the pot and stir to coat with the spice mixture.
-
Pour in diced tomatoes and enough chicken stock to cover the chicken pieces two thirds of the way.
-
Bring the liquid to a simmer, cover and simmer on medium low heat for 15 to 20 minutes.
-
Add the mushrooms, sliced red peppers, and lemon zest. Cover and cook for an additional 10-15 minutes, until the sauce has slightly reduced.
Nutrition facts
6 Servings
-
Serving Size
6 ounces chicken
- Amount per serving Calories 260
-
Total Fat
13g
- Saturated Fat 1.5g
- Cholesterol 60mg
- Sodium 320mg
-
Total Carbohydrate
14g
- Dietary Fiber 5g
- Total Sugars 7g
- Protein 21g
- Potassium 601mg
Ingredients
avocado oil (divided)
4 tbsp
chicken thighs (skinless)
1 lbs
Kosher Salt
1/2 tsp
black pepper
1 tsp
yellow onion (diced)
1 small
garlic (minced)
2 clove
ground coriander
1 tbsp
ground cumin
1 tbsp
smoked paprika
1 1/2 tsp
turmeric
1/2 tsp
cayenne pepper
1/2 tsp
low sodium chicken stock
2 cup
canned diced tomatoes (no salt added)
2 can
white (button) mushrooms (sliced)
8 oz
red bell pepper (sliced)
2 med
lemon (zested)
1 whole
Reviews & Ratings