bonnie's blue ribbon dutch oven moroccan chicken
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.
Ingredients For bonnie's blue ribbon dutch oven moroccan chicken
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8 to 10chicken thighs, bone in or bone out.
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2 Tbspolive oil
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2 lgonions, wedge sliced 1/4 inch thick
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4 to 6 cbaby carrots
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1/2sliced red bell pepper
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4 Tbspminced garlic
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1/2 cchicken broth
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1/4 cfresh lemon juice
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2 Tbsphoney
- RUB INGREDIENTS
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1 1/2 tspcinnamon
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2 tsppaprika
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2 tspsalt
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1/2 tspblack pepper
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1 tspdried ginger
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1 tspred pepper flakes
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1 tspdried garlic
- GARNISH
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2 Tbspfinely chopped italian parsley
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1/2 cchopped green onions
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1 Tbspchopped cilantro
How To Make bonnie's blue ribbon dutch oven moroccan chicken
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1RUB 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. -
2In 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!
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3PREPARE 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.
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4Then 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.
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5Slice the bell pepper but set it aside.
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6ADD THE FRIED THIGHS Add the chicken thighs, pushing them down into the carrots and onions. Add sliced red bell pepper.
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7Stir, 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!
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8SERVING 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.
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9You 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
