Dutch Oven Moroccan Chicken Thighs Recipe
393kcal
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
Method
- 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.
Nutrition
Serving1servingCalories393kcalCarbohydrates28gProtein29gFat19gSaturated Fat4gCholesterol131mgSodium578mgPotassium583mgFiber3gSugar23g