Indulge in a traditional Moroccan dish bursting with exotic flavors, perfectly balanced and easy to prepare. Try this must-try recipe now to awaken your taste buds and impress your guests.
- 8 boneless, skinless chicken thighs, salt and ground black pepper to taste
- 30 ml (2 tbsp) extra virgin olive oil
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1 inch (2.5 cm) piece of fresh ginger, peeled and minced
- 250 ml (1 cup) low-sodium chicken broth
- 5 ml (1 tsp) paprika
- 2.5 ml (1/2 tsp) turmeric
- 1 lemon, sliced into six pieces
- 2 bay leaves
- 60 ml (1/4 cup) pitted green olives
- 398 ml (14 oz) canned chickpeas, rinsed and drained
- 2 ripe tomatoes, roughly chopped
- 60 ml (1/4 cup) raisins
- 60 ml (1/4 cup) mint
- Whole wheat couscous for serving
- Preheat the oven to 350°F (180°C).
- In a large pot, heat the olive oil over medium heat.
- Season the chicken with salt and pepper, then sear the chicken pieces in the pot. Transfer to a baking dish.
- Add the onions, garlic, and ginger to the remaining oil in the pot. Cook until the onions become translucent.
- Add the chicken broth and bring to a boil. Remove from heat and set aside.
- Combine the chili flakes, paprika, and turmeric. Mix well and sprinkle over the chicken.
- Add the chicken pieces, lemon slices, and bay leaves to the pot.
- Cover the pot tightly and bake in the preheated oven for 35 minutes.
- Scatter the olives, chickpeas, tomatoes, and raisins in the pot and return to the oven.
- Continue cooking covered for an additional 10 minutes.
- Sprinkle with fresh mint and serve accompanied by whole wheat couscous.