Moroccan Braised Chicken with Potatoes
Moroccan braised chicken with potatoes is a simple and healthy dish with a global appeal. Potatoes, onions, and garlic are braised with butter and olive oil to create a rich and flavorful dish. It is also low in fat, easy to prepare, and tastes great.
This fragrant chicken dish is cooked in a tangy crushed tomato and onion sauce and served over rice, couscous, or crusty bread. It is a Middle Eastern, specifically Moroccan, inspired dish braised with potatoes in a spicy tomato sauce.
Why make this recipe
- This easy-to-make dish makes the perfect quick meal. The real trick is the fabulous tomato sauce that you can also use with other dishes. For example, salmon in tomato sauce or chraime.
- And, the best part is that it gets done in less than 30 minutes.
- Also, this is beautifully flavored with sweet tomatoes and sweet smoked paprika, with a hint of smoky cumin and hot paprika. So, it perfectly balances the sweet, spicy, and tangy flavors.
- In addition, most of the ingredients in this recipe are simple pantry staples or easy to find.
Ingredients and substitutes
- Chicken – I am using skinless, boneless chicken thighs, but you can also use other bone-in chicken parts like chicken legs, breasts, or a whole chicken cut into pieces.
- Tomatoes – I love using fresh chopped tomatoes. And yet, canned crushed tomatoes (14 oz) work great, too.
- Tomato paste – Not too much, and yet it adds a lovely tangy taste, rich color, and thickness to the sauce.
- Paprika – Here, I am using sweet, smoked, and hot paprika, but you can change it to suit your preference. You can add more of either. Personally, I love a little Cayenne.
- Sugar – We caramelize a little sugar. This adds a light sweetness but primarily deepens the color of the sauce.
- Onion and garlic – We use fresh garlic and onions for their fresh flavor. Make sure to cook the onions until they are slightly caramelized.
Step-by-step: Braised chicken with potatoes
- Season – Pat the chicken dry with a paper towel, and season with salt and pepper. Coat each piece with flour and dust off excess.
- Sear – In a large skillet, over medium-high heat, layer the chicken pieces and cook on high for 2 minutes. Then, flip over and cook for another 2 minutes. Remove from the pan and set aside.
- Sauté – To the same skillet, over medium heat, add the remaining olive oil. Sauté the garlic and onions for 30 seconds, then sauté the sugar until lightly caramelized, about 3 to 4 minutes.
- Spices – Next, add the chopped tomatoes, bay leaves, cinnamon, spices, and season with salt and pepper. Sauté for another 2 minutes until fragrant. Then, mash the softened tomatoes with a vegetable masher.
- Chicken – Add the stock/broth and combine well. Then, layer the chicken and potato pieces in the tomato sauce and tuck them into the sauce.
- Simmer – Cover the pan and simmer for 10 minutes. Then, flip the chicken pieces and sprinkle some cilantro or parsley. Cover the pan and cook for another 8 to 10 minutes until the chicken and potatoes are tender. Then, squeeze the lemon juice and combine well.
- Garnish – When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.
- Enjoy!
Frequently asked questions
How long will this chicken keep?
Leftovers from this chicken will keep in the refrigerator for up to 4 days. You can even freeze it for up to a month.
What is braising?
Braising is a cooking method in which food, typically meat and vegetables, is cooked in a small amount of liquid. This liquid could be broth or wine. The food is first seared or browned in a hot pan to create a nice, flavorful crust. Braising usually involves cooking covered in a Dutch oven over a period of time to prevent the food from drying out. The slow, gentle cooking method allows tough cuts of meat to become tender and flavorful, and also helps to infuse the food with flavors in the cooking liquid.
What other veggies can I use to braise this chicken?
Potatoes are a great vegetable to use with this chicken. But you can also use other veggies like sweet potato, parsnips, carrots, etc. What matters is ensuring the vegetable is tender in the finished recipe.
Moroccan Braised Chicken with Potatoes
Moroccan braised chicken with potatoes is a simple and healthy dish with a global appeal. Potatoes, onions, and garlic are braised with butter and olive oil to create a rich and flavorful dish. It is also low in fat, easy to prepare, and tastes great.
Video
Ingredients
- 2 lb (1 kg) Chicken skinless thighs, legs,
- 1 lb (450 g) Baby potatoes halves
- 2 tbsp Olive oil
- 2 tbsp Butter
- 4 large Garlic cloves finely chopped
- 1 med Onion finely chopped
- 1 tbsp Sugar I used brown (optional)
- 2 large (450 g) Fresh tomatoes finely chopped
- 2 large Bay leaves
- 1 3-inch Cinnamon stick
- 2 tbsp Smoked paprika
- 1 tsp Hot paprika
- 1 tbsp Cumin powder
- ½ tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 2 cup (500 ml) Broth or stock
- 2 tbsp Lemon juice
- ½ cup Fresh Cilantro or parsley Chopped
Method
- Season — Pat the chicken dry with a paper towel, and season with salt and pepper. Coat each piece with flour and dust off the excess.
- Sear — In a large skillet, over medium-high heat, add the olive oil and butter. Layer the chicken pieces and cook on high for 2 minutes. Then, flip over and cook for another 2 minutes. Remove from the pan and set aside.2 lb Chicken , 2 tbsp Butter
- Saute — To the same skillet, over medium heat, add the remaining olive oil. Saute the garlic and onions for 30 seconds, and the sugar saute until lightly caramelized, about 3 to 4 minutes.2 tbsp Olive oil, 4 large Garlic cloves, 1 med Onion , 1 tbsp Sugar
- Spices — Next, add the chopped tomatoes, bay leaves, cinnamon, spices, and season with salt and pepper. Saute for another 2 minutes until fragrant. Then, mash the softened tomatoes with a vegetable masher.2 large Fresh tomatoes, 2 large Bay leaves, 1 3-inch Cinnamon stick, 2 tbsp Smoked paprika, 1 tsp Hot paprika, 1 tbsp Cumin powder, 1 tsp Ground cinnamon, ½ tsp Ground ginger
- Chicken — Add the stock/broth and combine well. Then, layer the chicken and potato pieces in the tomato sauce and tuck them into the sauce.2 cup Broth , 1 lb Baby potatoes
- Simmer — Cover the pan and simmer for 10 minutes. Then, flip the chicken pieces and sprinkle some cilantro or parsley. Cover the pan and cook for another 8 to 10 minutes until the chicken and potatoes are tender. Then, squeeze the lemon juice and combine well.1 tsp Kosher salt, 1 tsp Black pepper, 2 tbsp Lemon juice
- Garnish — When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.½ cup Fresh Cilantro or parsley
- Enjoy!
Notes
-
- You can use bone-in or boneless chicken. Sometimes, I use a whole chicken cut into pieces.
- And make sure to sear the chicken until you have a lovely golden color because it looks nice and also tastes delicious.
- Also, don’t make haste. Give the ingredients time to saute, sweat, and simmer. The dish may take a few minutes more, but the flavor will be delicious.
- You can add more spices if you like a stronger flavor or reduce it for a milder flavor. However, this does taste better when made a little spicier.
- Also, this is one dish that tastes better the next day, so feel free to add this to your make-ahead dishes rotation.
- Ideally, this is a meal on its own with just a side of bread and garden salad. But we love to serve a side of sauteed fresh veggies such as broccoli, green beans, or mushrooms.
I’ve made this recipe three times and have enjoyed the spicy sauce immensely. The leftovers are wonderful. I’ve used carrots instead of potatoes and also added red kidney beans to the leftovers. Um unmmm. Thank you for introducing me to Moroccan spice combinations that are so unique and pleasing!
You are very welcome, Charlette. I am so happy you enjoyed this recipe so much. Thank you for the feedback.
I made this recipe and it was the most flavorful dish I ever made. We all loved it. Followed the recipe as is with one added ingredient. Black beans. Delicious.
Thank you, Jo, for the lovely feedback. Black beans sounds wonderful too.
Made this tonight and it turned out absolutely amazing, the cooking times are spot on for perfectly tender potatoes and the chicken is moist and flavorful. Highly recommend trying this.
Thank you Austin
could I use couscous instead of potatoes?
Do you mean add couscous directly to the pot? You certainly can; it works similarly to making it with rice. But for that, you will need to ensure you measure the right amount of couscous to the right amount of couscous so it wont’ bee too soggy.
This was so good! Loved it as the days went on too. My boyfriend won’t eat leftovers, but he had this over and over and cleaned the plate with crusty bread. The chicken turns out so tender. Great recipe!
Thank you, Carrie