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
This is a great one pot dinner with limited preparation. Below is the original link from Food and Wine Magazine, but given we don’t eat ham and we are only two adults, I have made some modifications to the original.
Arroz con Pollo Recipe – Quick From Scratch Chicken | Food & Wine (foodandwine.com)
I have made this a few times and the one thing I would recommend is not cooking beyond the recommended cook time. It will get soggy.
I am sure I am violating some cultural norms with how to serve, but I like to layer with avocado slices and add fresh jalapeno slices. Serve with tortilla chips for added scoops.
Once again, I enjoy making this dish in my Le Creuset Signature Enameled Cast Iron Round Dutch Oven, 7 1/4-Qt.
- 1 tablespoon olive oil
- 1 tablespoon of butter (margarine for Pareve)
- 4 chicken thighs
- 1 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of Mexican diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 1/2 cups canned low-sodium chicken broth
- 1 cup rice, preferably long-grain
- 2 tablespoons chopped cilantro
- In a large, Dutch oven, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 4 minutes on each side. Remove. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 2 minutes longer.
- Add the tomatoes, tomato paste, broth, and the remaining 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.
- Garnish with cilantro
I like to cook on the stovetop with my Le Creuset cookware. I find that chicken and beef dishes come out extremely moist when slow cooked on the stovetop immersed in delicious juices. Original recipe by Ree Drummond with my small modifications to my cooking preferences and adjustments made for two (2) adult eaters.
Recommended sides: Roasted Asparagus
Wine Pairing: Anything Red
4-5 whole chicken thighs with skin
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter or margarine (for pareve)
2 green bell peppers, sliced
2 red bell peppers, sliced
1 medium onion, chopped
4 cloves garlic, minced
1/2 tray white mushrooms sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
3/4 cup dry white wine
One 28-ounce can petite diced tomatoes, undrained
1 package pasta of choice (I like linguini)
Chopped fresh flat-leaf parsley or basil, for sprinkling (photo features basil)
- Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
- Heat the olive oil and butter in a Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet. Brown on both sides, then remove to a clean plate. Reserve 1-2 tablespoons of oil/fat mixture
- Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. Stir, then pour in the wine and allow to bubble.
- Pour in the tomatoes and stir to combine. Return the chicken to the Dutch Over by layering chicken, skin-side up, over vegetable mixture, without submerging it. Cover and reduce heat on stovetop to low. Cook for 45-50 minutes.
- Cook the pasta according to the package directions. Prior to draining reserve 1/2 a cup of liquid. Drain pasta and pour in serving bowl and mix with 1/2 a cup of reserved liquid (I always do this with my pasta).
- Transfer the chicken pieces to a plate, followed by the vegetables. Return the Dutch oven to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
- Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
- Prior to serving, garnish with chopped parsley (optional)
One of my pet peeves about recipes blogs is the long story about the journey to the recipe, so I promise to always keep it short, which likely defeats the purpose of a blog. But, hey, that’s me. People who know me, know that I am direct and to the point.
I found this recipe in the NY Times Cooking Section, but made modifications after cooking to accommodate my preferences. I also make some adjustments to ingredients which may ruin the traditional sense of the recipe. Sorry!
In this recipe, rather than serving over the traditional egg noodles, I chose to serve over a bed of Near East Couscous with a side of roasted Brussel Sprouts
Serving Size: 4 Adults
- 4 chicken drumsticks and 4 chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter
- 1 large yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 tablespoons Sweet Hungarian paprika
- 3 tablespoons all-purpose flour
- 1 can crushed or whole tomatoes
- 1 cup chicken broth
- ¾ cup sour cream
- Season the chicken with salt and pepper. The original recipe said to do so “aggressively” which I did not realize was a cooking term. I would say salt and pepper generously.
- Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven at a medium heat on the stovetop, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- Pour off all but 2 tablespoons of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes.
- Pre-mix paprika and flour together in a small bowl. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes. Watch carefully, so mixture does not burn.
- Add tomatoes and broth, whisk until smooth and then place the chicken back in the pan, skin-side up.
- Cook on stove top for an additional 20-25 minutes, with top on, over low heat.
- Remove chicken and plate separately
- Add sour cream to the sauce, stir to combine and ladle it over chicken