Moroccan Braised Chicken Recipe

Cooking Instructions

1. 1

   Searing the Chicken

   In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Sear for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.

2. 2

   Sautéing Vegetables

   In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute.

3. 3

   Adding Spices

   Stir in the cumin, coriander, cinnamon, paprika, and turmeric. Cook for about 1 minute until fragrant.

4. 4

   Combining Ingredients

   Add the diced tomatoes, chicken broth, carrots, bell pepper, zucchini, and chickpeas to the pot. Stir well to combine.

5. 5

   Braising the Chicken

   Return the seared chicken to the pot, nestling it into the vegetable mixture. Bring to a simmer, then cover and reduce the heat to low. Let it cook for about 45-60 minutes, or until the chicken is cooked through and tender.

6. 6

   Serving

   Once done, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.