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. Serve with rice, couscous, or bread to soak up the rich, spiced broth.
Equipment
- 1 Dutch oven or tagine
Ingredients
Main ingredients
- 1 ½ teaspoons Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Turmeric
- 1 teaspoon Ground coriander
- ¾ teaspoon Cayenne or Aleppo pepper
- ½ teaspoon Cumin
- ¼ teaspoon Allspice
- 2 pounds Chicken leg quarters 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
- ¾ pound Potatoes peeled and cut into 1-inch cubes
- ¾ pound Cauliflower cut into 1-inch florets
- 1 tablespoon Lemon juice freshly squeezed
- ½ cup Vegetable or chicken stock
- 4 cups Rice or couscous for serving, optional
Instructions
Instructions
- Mix together all of the spices in a small bowl.
- Rub the chicken with olive oil and coat in half of the spice mix.
- Melt butter in a Dutch oven or tagine over medium-low heat. Sear the chicken until golden on both sides, 7–10 minutes per side. Remove chicken and set aside.
- Add onion to pot and sauté until soft and translucent, 5–8 minutes.
- Stir in garlic and ginger and cook until very fragrant, 3–5 minutes.
- Add potatoes, cauliflower, lemon juice, and remaining spice mix. Stir to coat well.
- Pour in vegetable or chicken stock.
- Place chicken back on top of the vegetables, cover, and reduce heat to low.
- Cook for 35 to 40 minutes until chicken is tender and cooked through.
- Remove from heat and serve hot with rice, couscous, or bread.
Notes
Leftovers store well in airtight containers. Reheat gently with a splash of broth to revive flavor and texture.