Morrocan Chicken and potatoes

Morrocan Chicken And Potatoes Recipe

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Jessica Hannan

By
@PansyAlvaris

this is my spin off of Bonnie Dare's Dutch Oven Moroccan Chicken.
Tangy, spicy and delicious!!!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
9 Hr

Ingredients

8
boneless skinless chicken thighs, frozen
olive oil to cover bottom of skillet

MARINADE

1/2 c
each olive oil and fresh lemon juice
1/2 c
water
1 Tbsp
cinnamon
4 tsp
paprika
4 Tbsp
salt
1 tsp
smoked black pepper (mccormick smoke house blend)
2 tsp
ground ginger
2 tsp
red pepper flakes
4 clove
garlic

THE VEGGIES

1 c
water
juice frorm 2 lemons
1
lemon, sliced paper thin
2 lb
small red potatoes
1
yellow onion, cut into 1/4 inch wedges

How to Make Morrocan Chicken and potatoes

Step-by-Step

  • 1Put the garlic cloves in a food proccessor and chop fine. Add in spices, water, lemon juice and olive oil. Process 5-10 seconds
  • 2Pour and smear mixture over frozen thighs, and put in a plastic bowl with a lid for 24 hours. Smear marinade on the thighs as needed.
  • 3Heat heavy large cast iron skillet over medium high heat.
    Remove chicken from marinade and set the marinade to the side.
  • 4Brown chicken in skillet, about 5 minutes per side.
  • 5Place potatoes, onions and lemon slices in slow cooker.
    Add 1 cup water and the juice from 2 lemons to the marinade and stir well. Pour over potatoes, lemons and onions.
  • 6Once chicken is browned, layer on top of the veggies, cover and let cook all day.

Printable Recipe Card

About Morrocan Chicken and potatoes

Course/Dish: Chicken, Potatoes
Other Tags: For Kids, Healthy
Hashtags: #lemon, #slow, #cooker, #moroccan