There are two variations of Moroccan chicken that I like to make. This one is more infused with spice versus other traditional Moroccan chicken dishes that have a tomato based.
This is a standing meal that I make on Shabbat along with several Salatim. You can find other recipes on my blog to compliment this meal: Israeli Couscous Salad, Beets, Middle Eastern Roasted Vegetable Rice, Tzatziki, Shug.
The original recipe calls for skin removed on the chicken, but I have always made it with the skin on. Personal preference, but I like the runoff of the fat juices.
- 2 tablespoons olive oil
- 1 tablespoon butter (margarine for pareve)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons all-purpose flour (substitute corn starch for GF)
- 4-5 bone-in chicken thighs
- 3 shallots, chopped (substitute can be 1/2 sweet yellow onion sliced)
- 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
- 1 teaspoon all-purpose flour
- 4 pitted dates, chopped (optional)
- In a small bowl, combine the coriander, cumin, paprika, cinnamon, garlic powder, salt, and pepper. Set aside 1 teaspoon spice mixture; add flour to remaining mixture
- Coat both sides of the chicken thighs with spice mixture prior to putting in the pan
- In a large nonstick skillet, add olive oil and butter and melt at a medium heat.
- Brown chicken in oil on both sides. Remove to plate and keep warm.
- Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth. Bring to a boil. Reduce heat; return chicken to the pan.
- Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine 1 teaspoon flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Pour sauce over chicken
- Garnish with cilantro