Moroccan Chicken

Moroccan spices are simply beautiful: bold colors, bright flavors, and endless flavor combinations. This Moroccan Chicken dish utilizes several classic Moroccan flavors and unites them in a creamy coconut milk sauce. I first made this dish 18 years ago and have found my favorite blend of spices, but feel free to experiment and make it your own!

Typical Moroccan spices include cumin, black pepper, ginger, and turmeric. We simmer boneless, skinless chicken thighs in coconut milk with those spices and add lemon, chili flakes, green olives, and carrots for a rich, savory sauce. Pair this Moroccan Chicken with your favorite starch for a filling and satisfying meal. I usually serve it over rice, but we’ve also enjoyed it with roasted cauliflower and sweet potatoes.

The Tagine is the traditional way of preparing this Moroccan Chicken dish, but this recipe is designed for cooking stovetop in a dutch oven or slow-cooker. Either way, the chicken thighs simmer in the sauce until fork-tender and they soak up all the flavors of the spices. Be sure to spoon a generous portion of the sauce into your bowl because it’s so delicious!

Variations: Chicken breasts could be used in this recipe instead of thighs, but I highly recommend using thighs.

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