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Chicken thighs: You’ll want the chicken to be bone-in and skin-on for this recipe. Trust me; it makes all the difference. These succulent cuts stay juicy and absorb all the rich flavors.
Spice Rub: Make your own with paprika, cumin, ginger, cinnamon,
turmeric, cayenne pepper, and salt. This fragrant blend will give the chicken a delicious taste.
Olive Oil: This is the base of the braising liquid. It adds richness and a real depth of flavor.
Onion and Garlic: My two favorite aromatics. They give the dish its signature savory flavor.
Tomato Paste: A concentrated dose of tomato flavor to intensify the sauce.
Chicken Stock: Another key component of the braising liquid. It keeps the chicken moist and juicy.
Diced Tomatoes: For added texture and a bright acidity in the sauce.
Cinnamon Stick: This will infuse the dish with a subtle, sweet heat. Discard before serving.
Preserved Lemon: This really takes Moroccan chicken to a whole new level.
Green Olives: A staple in Moroccan cuisine. They’re bold and briny, adding a pop of flavor and color.
Fresh Cilantro and Parsley: These vibrant herbs add freshness and a pop of color to the finished dish.
How to Make Moroccan Chicken
Don’t worry, this recipe is a lot easier than it looks!
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