Last updated on October 18th, 2023 at 07:25 am
With tender chicken and exotic flavors, the Dutch Oven Moroccan chicken thighs recipe takes you on a culinary adventure. The dish is tantalizingly delicious and will leave your taste buds wanting more. Slow-cooked spices, fruits, and vegetables are mixed with each other to make a delicious dish that shows what Moroccan food is all about. Follow this step-by-step guide and it will be easy to bring the delicious flavors of Morocco to your table.
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Start the Dutch Oven Moroccan chicken thighs recipe by getting your oven ready for slow cooking by setting it to the right temperature. Using paper towels to dry your chicken pieces will help the outside get crispy when you sear it. Salt, pepper, and a mix of traditional Moroccan spices like cumin, paprika, and cinnamon should be used in large amounts to season the chicken. Put a little oil or butter in your Dutch oven to keep it from sticking. Put the Dutch oven on the stove over medium-high heat. Once the pan is hot, add the chicken pieces carefully and sear them until they turn a beautiful golden brown color. Turn the chicken pieces so that they brown evenly on all sides. Then take them out of the pan and set them aside.
Turn the heat down to medium and cook your choice of aromatic vegetables in the same Dutch oven (such as onions, garlic, or bell peppers). Cook them until they get soft and start to smell good. This will set the stage for a rich and flavorful dish. Add herbs and spices from Morocco, like ginger, coriander, or turmeric, to make the flavor even better. Place the chicken pieces that have been seared back into the Dutch oven. Spread them out evenly among the fragrant vegetables. Add your choice of Moroccan-inspired ingredients, like olives, preserved lemons, or dried apricots, for an authentic touch.
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Pour the right amount of liquid into the Dutch oven. This could be chicken broth or water. This will make a moist and flavorful place for the chicken, vegetables, and fruits to cook slowly. Cover the Dutch oven with its lid and put it in an oven that has already been turned on. Follow the instructions for how long to cook the chicken so that the flavors can blend and the chicken can become tender and juicy. Take the Dutch oven out of the oven when the chicken is cooked all the way through and the Moroccan-inspired ingredients have given off their flavors. Let the dish sit for a few minutes so that the flavors can come together more. Serve the Dutch Oven Moroccan Chicken on a bed of couscous. For a more authentic touch, top it with fresh cilantro, mint, or toasted almonds.
You’ll be able to make a delicious and unusual Dutch Oven Moroccan chicken thighs recipe that shows off the rich flavors of Moroccan food. Share this delicious dish with your loved ones so they can enjoy the rich, fragrant flavor of the Dutch Oven Moroccan chicken thighs recipe.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Dutch Oven Moroccan Chicken Thighs Recipe
1. Rich and Flavorful Taste: One of the primary reasons people love the Dutch Oven Dutch Oven Moroccan chicken thighs recipe is its rich and flavorful taste. The dish is made with an assortment of aromatic spices, including cumin, paprika, cinnamon, and coriander, which impart a warm and complex flavor to the chicken. The addition of dried apricots and honey lends a hint of sweetness, while the preserved lemon adds a tangy and sour note, resulting in a dish that is both savory and satisfying.
2. Easy to Prepare: Another reason why this Dutch Oven Moroccan chicken thighs recipe is so popular is that it is relatively easy to prepare. The recipe requires only a handful of ingredients, most of which are pantry staples, and the steps are straightforward and easy to follow. Simply brown the chicken, sauté the onions and garlic, add the spices, and then add the remaining ingredients before simmering in the Dutch oven until the chicken is cooked through.
3. One-Pot Wonder: The Dutch Oven Moroccan chicken thighs recipe is a one-pot wonder, meaning that everything is cooked in a single pot, which makes cleanup a breeze. This also makes it an ideal dish for busy weeknights when you don’t have a lot of time to spend in the kitchen.
The Dutch Oven Moroccan Chicken Thighs Recipe with Lemon Sage Butter Sauce is a popular recipe because it has a unique taste, is easy to make, and can be used in many different ways. Whether you want to try something new in the kitchen or are just looking for a tasty and filling weeknight meal, this recipe is sure to please.
How To Make Our Dutch Oven Moroccan Chicken Thighs Recipe
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
Salt and black pepper to taste
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
2 cups chicken broth
1/2 cup honey
1/2 cup pitted green olives
1/2 cup dried apricots, chopped
1/2 preserved lemon, thinly sliced
Chopped fresh cilantro, for garnish
1. Assemble the pans and utensils.
2. Preheat the oven to 350°F.
3. Season the chicken thighs with salt and black pepper.
4. Heat olive oil in a Dutch oven over medium heat.
5. Add the chicken thighs to the Dutch oven, skin side down, and cook until golden brown, about 5 minutes. Flip the thighs and cook for another 3-4 minutes until browned on the other side.
6. Remove the chicken thighs from the Dutch oven and set them aside.
7. Add the chopped onions and minced garlic to the Dutch oven and sauté for 2-3 minutes until fragrant.
8. Add the cumin, smoked paprika, cinnamon, coriander, ginger, turmeric, and black pepper to the Dutch oven and stir to combine.
9. Add the chicken broth, honey, pitted green olives, chopped dried apricots, and preserved lemon to the Dutch oven and stir to combine.
10. Return the chicken thighs to the Dutch oven, skin side up, making sure they are submerged in the liquid.
11. the Dutch oven with a lid and place it in the preheated oven.
12. Bake for 45-50 minutes or until the chicken is cooked through and the sauce is thick and fragrant.
13. Remove the Dutch oven from the oven and let it rest for a few minutes.
14. Garnish with chopped fresh cilantro and serve hot.
Nutritional Information For the Dutch Oven Moroccan Chicken Thighs Recipe
Saturated Fat: 4g
Prep Time: 15 minutes
Cooking Time: 50 minutes
Pots, Pans, and Cooking Equipment Needed for the Dutch Oven Moroccan Chicken Thighs Recipe
Best Way to Store Leftovers From the Dutch Oven Moroccan Chicken Thighs Recipe
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken and sauce in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in a Dutch oven on the stove over medium-low heat, stirring occasionally, until heated through.
Substitutions For the Dutch Oven Moroccan Chicken Thighs Recipe
Chicken: You can use boneless, skinless chicken breasts instead of chicken thighs.
Honey: You can substitute maple syrup, agave nectar, or brown sugar for honey.
Olives: You can use black olives instead of green olives.
Dried apricots: You can substitute prunes, raisins, or dates for dried apricots.
Preserved lemon: You can use fresh lemon zest and juice instead of preserved lemon, but the flavor will be slightly different.
Substitutions For A Vegetarian Dutch Oven Moroccan Chicken Thighs Recipe
To make a vegetarian version of this dish, you can substitute chickpeas or tofu for the chicken. Use vegetable broth instead of chicken broth and omit the preserved lemon. You can also add vegetables like sweet potatoes, carrots, and bell peppers for additional flavor and nutrition.
Tips and Tricks For Easier Creation
Prep all the ingredients before starting to cook to make the process smoother.
Make sure the chicken thighs are dry before seasoning and cooking to get a nice crispy skin.
Don’t overcrowd the Dutch oven when browning the chicken to ensure even cooking.
To intensify the flavors, marinate the chicken in the spice mixture overnight before cooking.
Side Dishes and Desserts For the Dutch Oven Moroccan Chicken Thighs Recipe
Roasted vegetables (such as carrots, sweet potatoes, or Brussels sprouts)
Mixed greens salad
How To Serve the Dutch Oven Moroccan Chicken Thighs Recipe
Serve the chicken and sauce in a large serving dish and garnish with chopped cilantro. You can also sprinkle some toasted almonds or pine nuts on top for extra crunch. Serve with your choice of side dishes and enjoy!
FAQs About the Dutch Oven Moroccan
Chicken Thighs Recipe
Can I use boneless chicken thighs instead of bone-in chicken thighs in the Dutch Oven Moroccan Chicken Thighs recipe?
Yes, you can use boneless chicken thighs instead of bone-in chicken thighs. Just adjust the cooking time accordingly as boneless chicken thighs tend to cook faster than bone-in chicken thighs.
Can I make the Dutch Oven Moroccan Chicken Thighs recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I freeze the leftovers of Dutch Oven Moroccan Chicken Thighs?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I omit the preserved lemon in the Dutch Oven Moroccan Chicken Thighs recipe?
Yes, you can omit the preserved lemon if you don’t have it or don’t like the taste. You can use fresh lemon juice and zest instead for a similar flavor.
Can I make the Dutch Oven Moroccan Chicken Thighs recipe in advance for a party?
Yes, you can make this recipe in advance and reheat it before serving. Store the cooked chicken and sauce in the refrigerator for up to 3 days. Reheat in a Dutch oven on the stove over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to thin out the sauce.
Recent experience with the Dutch Oven Moroccan Chicken Thighs recipe has convinced me that anyone who likes hearty, tasty food must make it. The mix of spices, sweet dried apricots, acidic preserved lemon, and salty green olives gives the dish a wide range of flavors that are all pleasant.
Even though there are a lot of ingredients in this Dutch Oven Moroccan Chicken Thighs recipe it’s pretty easy to make, which I really liked. Because it’s easy to make, this dish is great for busy weeknights or when you have unexpected guests.
Another thing I like about this meal is that it can be changed to suit different tastes. You can use chicken thighs with or without bones, or you can use other things like olives or apricots in their place.
The Dutch Oven Moroccan Chicken Thighs recipe look amazing. The dish will be the talk of any dinner party or special event because of how it looks and smells. Last but not least, this recipe is great for making meals ahead of time or eating throughout the week because the leftovers taste just as good as the fresh dish.
You should try the Dutch Oven Moroccan Chicken Thighs recipe It’s not only a tasty and filling dinner, but it’s also a great way to try out new ingredients and ways of cooking.
Dutch Oven Moroccan Chicken Thighs Recipe
- Dutch oven
- Cutting board
- Measuring Spoons
- Measuring Cups
- 8 bone-in skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 onions chopped
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 2 cups chicken broth
- 1/2 cup honey
- 1/2 cup pitted green olives
- 1/2 cup dried apricots chopped
- 1/2 preserved lemon thinly sliced
- Chopped fresh cilantro for garnish
- Assemble the pans and utensils.
- Preheat the oven to 350°F.
- Season the chicken thighs with salt and black pepper.
- Heat olive oil in a Dutch oven over medium heat.
- Add the chicken thighs to the Dutch oven, skin side down, and cook until golden brown, about 5 minutes. Flip the thighs and cook for another 3-4 minutes until browned on the other side.
- Remove the chicken thighs from the Dutch oven and set them aside.
- Add the chopped onions and minced garlic to the Dutch oven and sauté for 2-3 minutes until fragrant.
- Add the cumin, smoked paprika, cinnamon, coriander, ginger, turmeric, and black pepper to the Dutch oven and stir to combine.
- Add the chicken broth, honey, pitted green olives, chopped dried apricots, and preserved lemon to the Dutch oven and stir to combine.
- Return the chicken thighs to the Dutch oven, skin side up, making sure they are submerged in the liquid.
- the Dutch oven with a lid and place it in the preheated oven.
- Bake for 45-50 minutes or until the chicken is cooked through and the sauce is thick and fragrant.
- Remove the Dutch oven from the oven and let it rest for a few minutes.
- Garnish with chopped fresh cilantro and serve hot.