Braised Moroccan Chicken As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 4 out of 5 stars (1) Ingredients 4 tbsp. olive oil4 bone-in, skin on chicken thighs4 drumstickskosher salt and pepper, to taste1 onion, sliced thin1 tsp. paprika1 tsp. ground cumin1 tsp. turmeric1 tsp. ground coriander1/4 tsp. cayenne1 small pinch of saffron2 cloves garlic, minced2-3 cups of chicken broth1 lemon rind, cut into strips Calories BakingDinnerSautéingDinner PartiesIntermediateHealthyMiddle EasternSpicySavoryPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 350 degrees. Step 2 Season all sides of the chicken thighs and drumsticks with kosher salt and pepper. Step 3 Heat olive oil in a large dutch oven over medium-high heat. Brown all sides of the chicken (you may need to do in 2 batches). Remove browned chicken from the dutch oven and set aside. Step 4 Turn heat down to medium-low and add the sliced onions, begin to saute until they are tender and meanwhile add in the paprika, turmeric, cumin, cayenne, and coriander. Stir to combine. Add in the garlic and saute one minute more. Step 5 Turn heat off. Place chicken back into the dutch oven and toss each chicken a few times to coat it in the spices. Step 6 Pour in the chicken broth until the chicken is 2/3 of the way covered and toss in the saffron and the lemon rinds. Give it one more gentle stir so that the saffron/lemon is in there. Step 7 Place in the preheated oven and bake for 1.5 hours at 350 degrees.
