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Moroccan Chicken

Ingredients

  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon oregano
  • salt and pepper to taste
  • 7-8 chicken thighs
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 small container of cleaned button mushrooms
  • 2 large roasted red peppers sliced
  • 1/2 cup chicken stock use hot water with a packet or nuke to warm a bit
  • pinch of saffron
  • 1 tablespoon harissa
  • 2 quarters of preserved lemon pith removed, and peel rinsed and chopped small
  • 1 cup olives

Instructions

  • Combine the saffron and chicken stock and set aside.
  • Combine the paprika, cayenne, cumin, tumeric, garlic powerder, ginger, oregano, salt and pepper.
  • Sprinkle generously onto the chicken and rub in, keeping a bit in reserve.
  • Heat a couple tablespoons of oil in a deep oven safe frying pan. Sear the chicken off and remove from the pan.
  • Add the ginger, onion, and garlic, and saute until the onion begins to soften. Deglaze the pan with a splash of water.
  • Add the button mushrooms and roasted red peppers and toss to mix, sauteing for just a minute.
  • Place the chicken back in the pan. Sprinkle with the remaining spice mix and the chopped preserved lemon.
  • Sprinkle the olives over top.
  • Combine the saffron and stock with the harissa, stirring to mix. And pour over the chicken.
  • Place a lid on the pan and pop into the oven, baking at 350F for 1 hour.

Notes

Adapted from Closet Cooking