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One Pot Meal Moroccan Chicken

A quick, simple, and delicious one pot meal that brings the exotic and warm spices of Morocco to a classic and comforting braised chicken. You can eat this as-is, or make a little rice or couscous to serve alongside it and soak up some of the tasty cooking juices (although a piece of crusty bread or naan will do the trick, too!)

Course Dinner
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Author Eva Kosmas Flores

Ingredients

One Pot Meal Moroccan Chicken

  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 3/4 teaspoon cayenne or aleppo pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 2 pounds chicken leg quarters (aka thighs and drumsticks attached, bone in and skin on)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 1-inch piece fresh ginger (peeled and minced)
  • 3/4 pound potatoes (peeled and cut into 1-inch cubes)
  • 3/4 pounds cauliflower (separated into roughly 1-inch floret bundles)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup vegetable or chicken stock

Optional

  • 4 cups rice of couscous for serving

Instructions

Instructions

  1. In a small bowl, mix together all of the spices.

  2. Coat the chicken quarters in the olive oil, then coat them with half of the spice mixture.

  3. Melt the butter in a large Dutch oven or tagine over medium low heat. Add the chicken and cook until golden brown on each side, about 7 to 10 minutes per side, working in batches if needed. The chicken will not be cooked through at this point and that is fine, you just want the skin to be golden. Remove the chicken from the pot and set aside on a large plate.

  4. Add the onions to the pot and saute until softened and transparent, about 5 to 8 minutes.

  5. Add the garlic and ginger and stir to combine. Continue cooking until very fragrant, about 3 to 5 minutes, stirring every minute.

  6. Add the potatoes, cauliflower, lemon juice, and the remaining spice mix and stir until the vegetables are evenly coated in the spice mixture.

  7. Add the vegetable stock and then place the chicken quarters on top of the vegetables. Cover with the lid, reduce heat to low, and allow to cook for 35 to 40 minutes, until the chicken is cooked through, tender, and it's juices run clear. Remove from heat, salt to taste if desired, and serve immediately.