Soy-Free Moroccan Chicken

Transform dinner into a journey with this Soy-Free Moroccan Chicken, a vibrant and aromatic dish that's both hearty and wholesome. Juicy bone-in, skin-on chicken thighs are marinated in a fragrant blend of cumin, coriander, paprika, cinnamon, and ginger, then seared to perfection and finished in the oven with tender green olives in a savory chicken stock base. This soy-free recipe highlights authentic North African spices without any hidden ingredients. Topped with fresh parsley and toasted almonds for a delightful crunch, this stunning dish is ready in just over an hour and pairs beautifully with fluffy couscous or steamed rice. Perfect for a family dinner or an impressive weekend meal, Soy-Free Moroccan Chicken offers bold flavors and simple steps for an unforgettable culinary experience.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs, bone-in and skin-on
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken stock
• 1 cup green olives
• 2 tablespoons fresh parsley, chopped
• 0.25 cup sliced almonds, toasted

Directions

Step 1

In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, cinnamon, ginger, turmeric, salt, and black pepper to create a marinade.

Step 2

Add the chicken thighs to the bowl and coat thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large oven-safe skillet over medium-high heat, add a bit of olive oil and sear the chicken thighs, skin-side down, until the skin is golden brown and crispy, approximately 5 minutes.

Step 5

Flip the chicken thighs and sear the other side for an additional 3 minutes.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

Deglaze the skillet with chicken stock, scraping the bottom to release any crispy bits.

Step 8

Return the chicken thighs to the skillet, skin-side up. Add the green olives.

Step 9

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 10

Remove the skillet from the oven and let the chicken rest for a few minutes.

Step 11

Garnish with chopped parsley and toasted sliced almonds before serving.

Step 12

Serve the Moroccan chicken with couscous or rice for a complete meal.

Nutrition Facts

Serving size	(1928.1g)

Amount per serving	% Daily Value*
Calories	3852.6

Total Fat 287.1g	0%
Saturated Fat 67.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1149.3mg	0%
Sodium 7429.1mg	0%
Total Carbohydrate 33.1g	0%
Dietary Fiber 17.3g	0%
Total Sugars 3.7g
Protein 292.0g	0%

Vitamin D 0IU	0%
Calcium 613.3mg	0%
Iron 22.1mg	0%
Potassium 3540.9mg	0%

*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: 66.5%

Protein: 30.1%

Carbs: 3.4%