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.
Table of Content
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.
Moroccan cuisine is known for its bold use of spices, such as cumin, cinnamon, turmeric, and paprika. In fact, you can use an earthenware pot called tagine to serve this chicken with potatoes over couscous or flavored rice for a very festive display.
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.
- You can serve it with rice or other starch. But my favorite is a nice crispy bread like baguette or ciabatta to soak up all those juices.
- 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.
- And most of the ingredients in this recipe are simple pantry staples or easy to find.
- Also, leftovers will keep well in an airtight container for a week at least.
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 - Of course, 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, but again 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 mostly helps deepen 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.
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.
- 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.
Pro tip - Adding a slight caramelization to the onions will enhance the flavor of this dish. - 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.
Pro tip - Mashing the tomatoes will make a smooth sauce that will be soaked into the fish beautifully.
- Chicken - Add the stock/broth and combine well. Then, layer the chicken and potato pieces in the tomato sauce making sure to 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!
Tips for success
- 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 of those dishes that taste 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.
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 in the freezer for up to a month.
What is braising?
Braising is a cooking method that involves cooking food, typically meat and vegetables 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 involved 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 is important is to ensure the vegetable is tender in the finished recipe.
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Printable Recipe
Moroccan Braised Chicken with Potatoes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 347kcal
Adjust Servings Here: 8 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (1 kg) Chicken (skinless thighs, legs,)
- 1 lb (450 g) Baby potatoes (halves)
- 2 tbsp Olive oil
- 2 tablespoon Butter
- 4 large Garlic cloves (finely chopped)
- 1 med Onion (finely chopped)
- 1 tablespoon Sugar (I used brown (optional) )
- 2 large (450 g) Fresh tomatoes (finely chopped )
- 2 large Bay leaves
- 1 3-inch Cinnamon stick
- 2 tablespoon Smoked paprika
- 1 teaspoon Hot paprika
- 1 tbsp Cumin powder
- ½ teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Kosher salt
- 1 tsp Black pepper
- 2 cup (500 ml) Broth (or stock)
- 2 tablespoon Lemon juice
- ½ cup Fresh Cilantro or parsley (Chopped)
Instructions
- 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, 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 tablespoon 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. Pro tip - Adding a slight caramelization to the onions will enhance the flavor of this dish.2 tbsp Olive oil, 4 large Garlic cloves, 1 med Onion, 1 tablespoon 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.Pro tip - Mashing the tomatoes will make a smooth sauce that will be soaked into the fish beautifully.2 large Fresh tomatoes, 2 large Bay leaves, 1 3-inch Cinnamon stick, 2 tablespoon Smoked paprika, 1 teaspoon Hot paprika, 1 tbsp Cumin powder, 1 teaspoon Ground cinnamon, ½ teaspoon Ground ginger
- Chicken - Add the stock/broth and combine well. Then, layer the chicken and potato pieces in the tomato sauce making sure to 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 teaspoon Kosher salt, 1 tsp Black pepper, 2 tablespoon Lemon juice
- Garnish - When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.½ cup Fresh Cilantro or parsley
- Enjoy!
Recipe Notes & Tips
- You can use bone-in or boneless chicken. Sometimes, I use a whole chicken cut into pieces.
- Make sure to sear the chicken until you have a lovely golden color because it looks nice and also tastes delicious.
- 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
- This is one of those dishes that taste 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.
Nutrition Information
Calories: 347- kcalCarbohydrates: 16- gProtein: 23- gFat: 21- gSaturated Fat: 7- gPolyunsaturated Fat: 4- gMonounsaturated Fat: 9- gTrans Fat: 0.2- gCholesterol: 93- mgSodium: 696- mgPotassium: 617- mgFiber: 3- gSugar: 2- gVitamin A: 1689- IUVitamin C: 19- mgCalcium: 61- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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