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bonnie's blue ribbon dutch oven moroccan chicken

(12 ratings)
Blue Ribbon Recipe by
BonniE !
Cottonwood, CA

This quick and easy Moroccan chicken dish gets its unusual and delicious taste from the combination of spices and herbs used in the recipe and the slow cooking technique in the Dutch oven. The thigh meat is succulent, tender, and just full of flavor. I hope your family likes this as much as we do! Recipe can be doubled for a large group and finished in the oven in a roaster pan while you entertain your guests. Enjoy! The photo is my own, and so is this humble recipe.

Blue Ribbon Recipe

Are you looking for a new and delicious way to prepare chicken thighs? Look no further... this baked chicken will knock your socks off. The luscious smell of cinnamon will envelop your home while baking. Peppers and carrots add a sweet flavor to the dish. The dry rub (with red pepper flakes) adds a kick of spice. There's an array of flavors in this Moroccan chicken that pair well together. Tender and juicy, serve the chicken thighs over a bed of rice for an impressive dinner.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 4 to 6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For bonnie's blue ribbon dutch oven moroccan chicken

  • 8 to 10
    chicken thighs, bone in or bone out.
  • 2 Tbsp
    olive oil
  • 2 lg
    onions, wedge sliced 1/4 inch thick
  • 4 to 6 c
    baby carrots
  • 1/2
    sliced red bell pepper
  • 4 Tbsp
    minced garlic
  • 1/2 c
    chicken broth
  • 1/4 c
    fresh lemon juice
  • 2 Tbsp
  • 1 1/2 tsp
  • 2 tsp
  • 2 tsp
  • 1/2 tsp
    black pepper
  • 1 tsp
    dried ginger
  • 1 tsp
    red pepper flakes
  • 1 tsp
    dried garlic
  • 2 Tbsp
    finely chopped italian parsley
  • 1/2 c
    chopped green onions
  • 1 Tbsp
    chopped cilantro

How To Make bonnie's blue ribbon dutch oven moroccan chicken

  • Seasoned chicken thighs on a plate.
    RUB THE THIGHS Trim the thighs of any excess fat. Combine 2 teaspoons salt, 2 teaspoons paprika, 1 1/2 teaspoons cinnamon, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon dried ginger, and 1 teaspoon dried garlic. Rub into both sides of the chicken. Use all of the rub.
  • Searing chicken thighs in a Dutch oven.
    In a large Dutch oven, fry the chicken pieces in 2 tablespoons olive oil, searing the meat over medium heat until nice and brown, then remove the pieces to a plate and set aside. Don't let the oil smoke!
  • Frying onions and carrots in a Dutch oven.
    PREPARE THE VEGETABLES Make sure there are at least two tablespoons of oil in the Dutch oven. Slice the onions into 1/4 inch wedges. Wash and blot the carrots with paper towels, and add the onions and carrots to the Dutch oven. Fry over medium heat until the onions start to brown.
  • Garlic, chicken broth, lemon juice, and honey added to Dutch oven.
    Then add the 4 tablespoons minced garlic and stir, and then add the 1/2 cup chicken broth, 1/4 cup lemon juice, and 2 tablespoons honey. Stir.
  • Sliced bell peppers on a cutting board.
    Slice the bell pepper but set it aside.
  • Chicken thighs and bell peppers added to the Dutch oven.
    ADD THE FRIED THIGHS Add the chicken thighs, pushing them down into the carrots and onions. Add sliced red bell pepper.
  • Lid placed on the Dutch oven while ingredients cook.
    Stir, cover, and simmer over low heat until chicken and vegetables are very tender. About 24 minutes to cook boneless thighs, and 40 to 45 minutes to cook bone-in thighs. Garnish immediately with cilantro, parsley, and chopped green onions and serve. Enjoy!
  • Dutch Oven Moroccan Chicken over rice on a platter.
    SERVING SUGGESTIONS Serve with basmati rice cooked with 1 cup of golden raisins, or cooked buttered egg noodles or mashed potatoes. This is also good served with rice pilaf.
  • Cook's Tip!
    You can change this up and make it your own. Oven cooking: Bake at 350 to 375 for 30 to 40 minutes depending on your oven.