This Moroccan hen is tender hen thighs cooked in an fragrant sauce with olives and lemon. A straightforward dinner that’s filled with distinctive flavors!
We eat a whole lot of hen in my home – it’s cheap, handy and my children like it! This Moroccan hen is a bit completely different out of your typical hen dinner, however it’s full of probably the most superb flavors and it’s tremendous simple to make too!
To make Moroccan hen, you’ll want hen thighs, onion, inexperienced olives, lemon and spices. The hen thighs are seared to golden brown perfection, then mixed with sauteed onions and spices and roasted till completed. You should definitely use an oven protected pan with the intention to switch it from the range to the oven with none points.
I all the time use bone-in skin-on hen thighs for this dish as a result of I feel they’ve probably the most taste and so they don’t dry out within the oven the way in which that leaner cuts like hen breast can. For those who’re not a darkish meat fan, strive bone-in skin-on hen breasts as an alternative, however bear in mind that the cook dinner time will should be adjusted as much as compensate for the breasts being bigger and thicker than the thighs.
The spices that give this dish its Moroccan taste are ginger, cumin, cinnamon, turmeric and paprika. The cinnamon might look like an odd addition to a savory hen dish, however it actually works so effectively with the hen! The olives and lemon juice are added on the very finish, together with a sprinkling of parsley. Then you definitely’re able to eat!
This hen is nice served over couscous or rice. I additionally typically serve a inexperienced vegetable on the facet like asparagus or broccoli.
I like this Moroccan hen as a result of it’s simple sufficient for a busy weeknight, but fancy sufficient to serve to firm. It doesn’t require any specialty substances, but it tastes such as you’re consuming at a restaurant!
- 6 bone in pores and skin on hen thighs
- salt and pepper to style
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 cup hen broth
- 1 tablespoon paprika
- 2 teaspoons floor cumin
- ¾ teaspoon floor cinnamon
- ½ teaspoon floor ginger
- ¼ teaspoon floor turmeric
- ½ cup inexperienced olives
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- lemon wedges for garnish (non-obligatory)
- Preheat the oven to 375 levels F.
- Warmth the olive oil in a big oven protected pan over medium excessive warmth.
- Season the hen on either side with salt and pepper and add the hen in a single layer to the pan.
- Prepare dinner for 5-6 minutes per facet or till golden brown.
- Take away the hen from the pan. Place on a plate and canopy with foil to maintain heat.
- Add the onion to the pan and cook dinner for 5-6 minutes or till simply softened.
- Add the hen broth, paprika, cumin, cinnamon, ginger and turmeric to the pan. Stir to mix.
- Add the hen again to the pan. Spoon the liquid over the hen and place the pan uncovered into the oven.
- Bake for 25-30 minutes or till hen is completed.
- Stir within the olives and lemon juice. Sprinkle with parsley and serve, garnished with lemon wedges if desired.