Moroccan Chicken Hraime
A vibrant, aromatic North African stew where tender chicken pieces are simmered in a rich, spicy, and garlicky tomato-based sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into 2-inch chunks
- •3 tablespoons extra virgin olive oil
- •1 head of garlic, cloves peeled and thinly sliced
- •2 tablespoons tomato paste
- •1 can (14 oz) crushed tomatoes
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1 teaspoon ground caraway seeds
- •1/2 teaspoon cayenne pepper (adjust to heat preference)
- •1 cup chicken stock
- •1 preserved lemon, rind finely chopped
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 2
Add the chicken pieces and sear until browned on all sides, then remove the chicken from the pan and set aside.
- 3
In the same pan, add the sliced garlic and sauté for 1 minute until fragrant but not browned.
- 4
Stir in the tomato paste, paprika, cumin, caraway, and cayenne, cooking for another minute to bloom the spices.
- 5
Pour in the crushed tomatoes and chicken stock, scraping the bottom of the pan to release any browned bits.
- 6
Return the chicken to the pan, add the preserved lemon, and bring the mixture to a gentle simmer.
- 7
Cover and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- 8
Stir in the fresh cilantro and parsley just before serving, and season with salt and pepper to taste.
💡 Chef tips
- If you cannot find preserved lemons, you can substitute with the zest of one fresh lemon and an extra pinch of salt.
- This dish tastes even better the next day as the spices continue to meld; store in an airtight container in the refrigerator for up to 3 days.
- Serve this over fluffy couscous or with crusty challah bread to soak up the flavorful, spicy tomato sauce.
✅ How it should turn out
The finished dish should feature succulent, tender chicken coated in a deep red, glossy sauce that smells intensely of garlic, cumin, and bright citrus.