This Moroccan-inspired braised chicken is rich in warm, aromatic flavors and makes a comforting, easy weeknight dinner.
Moroccan cuisine often features spices such as cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, cloves, fennel, nutmeg, cayenne, fenugreek, caraway and black pepper. For this recipe, a selection of those spices is combined to create a fragrant braising liquid that soaks into bone-in chicken for deep, balanced flavor. The dish shown here is also compatible with Whole30 when made with compliant ingredients.
Braising is ideal for a busy household: prepare the dish during a short break, place it in the oven, and it will be ready by dinner. If you prefer, you can use a slow cooker instead of a dutch oven—both methods produce a tender, flavorful result. Many cooks find that a heavy dutch oven enhances the melding of flavors, but the final dish remains delicious regardless of the pot you choose.
This Braised Moroccan Chicken pairs beautifully with sautéed greens and cauliflower “rice” cooked with garlic, salt and pepper for a complete, lean meal. The combination of spices yields bright, warming flavors that complement simple sides and make for an inviting dinner.
- 4 tbsp olive oil
- 4 bone-in, skin-on chicken thighs
- 4 drumsticks
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, thinly sliced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper (adjust to taste)
- A small pinch of saffron
- 2 cloves garlic, minced
- 2–3 cups chicken broth
- 1 lemon rind, cut into strips
- Preheat the oven to 350°F (175°C).
- Season the chicken thighs and drumsticks all over with kosher salt and pepper.
- Heat the olive oil in a large dutch oven over medium-high heat. Brown the chicken on all sides, working in batches if needed. Remove the browned chicken and set aside.
- Reduce the heat to medium-low and add the sliced onion. Sauté until tender, then stir in the paprika, turmeric, cumin, cayenne and coriander. Cook briefly to release the spices’ aroma, then add the minced garlic and sauté for one more minute.
- Turn off the heat. Return the chicken to the dutch oven and turn each piece to coat with the spiced onions.
- Pour in enough chicken broth to come about two-thirds of the way up the chicken. Add the saffron and lemon rinds, and give the pot a gentle stir to distribute them.
- Cover and bake in the preheated oven for 1.5 hours, until the chicken is tender and infused with the braising flavors.