This quick and easy Moroccan chicken dish gets its unusual and delicious taste from the combination of spices and herbs used in the recipe and the slow cooking technique in the Dutch oven. The thigh meat is succulent, tender, and just full of flavor. I hope your family likes this as much as we do! Recipe can be doubled for a large group, and finished in the oven in a roaster pan while you entertain your guests. Enjoy!
Serves: 4 to 6
Prep: 30 Min
Cook: 30 Min
Method: Bake
Ingredients
- 8 to 10chicken thighs, bone in or bone out.
- 2tablespoons olive oil
- 2large onions, wedge sliced 1/4 inch thick
- 4 to 6cups of baby carrots
- 1/2sliced red bell pepper
- 2tablespoons minced garlic
- 1/2cup chicken broth
- 1/4cup fresh lemon juice
- 2tablespoons honey
- RUB INGREDIENTS
- 1 1/2teaspoons cinnamon
- 2teaspoons paprika
- 2teaspoons salt
- 1/2teaspoon black pepper
- 1teaspoon dried ginger
- 1teaspoon red pepper flakes
- 1teaspoon dried garlic
- GARNISH
- 2tablespoons finely chopped italian parsley
- 1/2cup chopped green onions
- 1tablespoon chopped cilantro
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How to Make BONNIE’S DUTCH OVEN MOROCCAN CHICKEN
- RUB THE THIGHS
Trim the thighs of any excess fat. Combine 2 teaspoons salt, 2 teaspoons paprika, 1 1/2 teaspoons cinnamon, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon dried ginger, and 1 teaspoon dried garlic. Rub into both sides of the chicken. Use all of the rub. In a large dutch oven, fry the chicken pieces in 2 tablespoons olive oil, searing the meat over medium heat until nice and brown, then remove the pieces to a plate and set aside. Don’t let the oil smoke! - PREPARE THE VEGETABLES
Make sure there is at least two tablespoons oil in the dutch oven. Slice the onions into 1/4 inch wedges. Wash and blot the carrots with paper towels, and add the onions and carrots to the dutch oven. Fry over medium heat until the onions start to brown, then add the 4 tablespoons minced garlic and stir, and then add the 1/2 cup chicken broth, 1/4 cup lemon juice and 2 tablespoons honey. Stir. Slice the bell pepper but set it aside. - ADD THE FRIED THIGHS
Add the chicken thighs, pushing them down into the carrots and onions. Add sliced red bell pepper. Stir, cover, and simmer over low heat until chicken and vegetables are very tender. About 24 minutes to cook boneless thighs, and 40 to 45 minutes to cook bone-in thighs. Garnish immediately with cilantro, parsley and chopped green onions and serve. Enjoy! - SERVING SUGGESTIONS
Serve with basmati rice cooked with 1 cup of golden raisins, or cooked buttered egg noodles or mashed potatoes. This is also good served with rice pilaf. - COOK’S TIP: You can change this up and make it your own. Oven cooking: Bake at 350 to 375 for 30 to 40 minutes depending on your oven
