Morrocan Chicken and potatoes

Morrocan Chicken And Potatoes Recipe

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Jessica Hannan


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


★★★★★ 1 vote

30 Min
9 Hr


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

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

  • 1 c
  • ·
    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


  1. Put the garlic cloves in a food proccessor and chop fine. Add in spices, water, lemon juice and olive oil. Process 5-10 seconds
  2. Pour 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.
  3. Heat heavy large cast iron skillet over medium high heat.
    Remove chicken from marinade and set the marinade to the side.
  4. Brown chicken in skillet, about 5 minutes per side.
  5. Place 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.
  6. Once 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

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