Moroccan Chicken
Flavorful Moroccan Chicken with Mediterranean spices and sweet raisins, a comforting one-pan dinner that works just as well for a relaxed weeknight as it does for a special occasion.
Ingredients
- 150 g Raisins
- 1 kg Chicken Quarters
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Unsalted Butter
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Extra Virgin Olive Oil
- Buch of Parsley
- 4 Onions Sliced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Ginger Powder
- ½ teaspoon Cinnamon Powder
- ½ teaspoon Turmeric Powder
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Honey
Instructions
- In a small bowl, place the raisins, cover with water, and soak for 10 minutes. Drain and set aside.
- In a large bowl, add the chicken quarters with ½ teaspoon salt, ¼ teaspoon black pepper, butter, ginger paste, garlic paste, ¼ teaspoon turmeric powder, cumin powder, 1 tablespoon extra virgin olive oil, and chopped parsley. Rub the chicken all over with the mixture and marinate for 30 minutes at room temperature.
- In a large pan, spread half of the sliced onions across the base, arrange the marinated chicken on top, and cover with the remaining onions.
- Sprinkle over 1 teaspoon salt, ½ teaspoon black pepper, ginger powder, cinnamon powder, and ½ teaspoon turmeric powder. Cover with a lid and cook over medium-low heat for 5 minutes.
- Drizzle with 2 tablespoons of extra virgin olive oil, cover again, and cook on low heat for 50 minutes, moistening the chicken with its juices every 10 minutes.
- Add the drained raisins and 2 tablespoons of honey, cover, and simmer for 15 minutes, moistening the chicken a few times. Serve hot with flatbread or rice.
Notes
Marinate Properly: I always give the chicken at least 30 minutes so the spices really sink in and flavor the meat.
Layer the Onions: I like to spread onions both under and over the chicken; it gives the sauce a sweet base.
Keep It Juicy: I make sure to moisten the chicken every 10 minutes so it cooks soft and flavorful and never dries out.
Nutrition
Calories: 590kcal | Carbohydrates: 38g | Protein: 30g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 844mg | Potassium: 764mg | Fiber: 4g | Sugar: 7g | Vitamin A: 212IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 3mg
