North African Chicken

Embark on a culinary journey with this tantalizing North African Chicken recipe, a vibrant and flavorful dish that brings together the bold spices of the region. Succulent chicken thighs are simmered in a rich, aromatic sauce spiced with cumin, coriander, cinnamon, turmeric, and paprika, while a spicy kick from harissa paste adds depth and intrigue. Juicy diced tomatoes, briny green olives, and tangy preserved lemon lend layers of complexity, making every bite a celebration of North African cuisine. This comforting one-pot meal is quick to prepare, ready in under an hour, and perfect for serving over fluffy couscous, rice, or warm flatbread. Whether you're looking for a weeknight dinner idea or a dish to impress dinner guests, this recipe is sure to delight. Garnished with fresh cilantro for a burst of color and freshness, it's a feast for both the eyes and the palate.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 2 tablespoons harissa paste
• 400 grams canned diced tomatoes
• 1 cup chicken stock
• 0.5 cup green olives, pitted and halved
• 0.5 pieces preserved lemon, chopped
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper on both sides. Add them to the skillet and sear for 3-4 minutes on each side until golden brown but not cooked through. Remove and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.

Step 4

Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the garlic, cumin, coriander, cinnamon, paprika, and turmeric, cooking for another 1-2 minutes to toast the spices.

Step 5

Stir in the harissa paste and cook for 1 minute, ensuring the spices are well-coated in the paste.

Step 6

Add the canned diced tomatoes and chicken stock, stirring to combine. Bring the mixture to a simmer.

Step 7

Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25-30 minutes, or until the chicken is tender and fully cooked through.

Step 8

Add the green olives and preserved lemon to the skillet, stirring gently to incorporate. Cook for an additional 5 minutes.

Step 9

Taste the sauce and adjust seasoning with additional salt or pepper, if needed.

Step 10

Garnish with fresh cilantro and serve hot with couscous, rice, or flatbread.

Nutrition Facts

Serving size	1742.8 grams (1742.8g)

Amount per serving	% Daily Value*
Calories	2240

Total Fat 145.40g	186%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 7.40g
Cholesterol 779mg	260%
Sodium 6414mg	279%
Total Carbohydrate 53.90g	20%
Dietary Fiber 19.40g	69%
Total Sugars 21.70g
Protein 180.20g	360%

Vitamin D 42IU	210%
Calcium 459mg	35%
Iron 19mg	103%
Potassium 2825mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 32.1%

Carbs: 9.6%