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6. Dutch Oven Moroccan Chicken Thighs Recipe 1

Dutch Oven Moroccan Chicken Thighs Recipe

5 from 1 vote
Slow-cooked spices, fruits, and vegetables are mixed with each other to make a delicious dish that shows what Moroccan food is all about.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 393
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Dutch oven
  • Cutting board
  • knife
  • Measuring Spoons
  • Measuring Cups
  • Tongs

Method
 

  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.

Notes

Tips and Tricks

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.