Moroccan Chicken Hraime
Tender chicken pieces simmered in a vibrant, spicy, and garlic-infused tomato sauce inspired by the classic North African fish dish.
Ingredients
- •2 lbs chicken thighs and drumsticks, skinless or with skin
- •3 tbsp olive oil
- •1 whole head of garlic, cloves peeled and smashed
- •1 large red bell pepper, sliced into thin strips
- •2 large ripe tomatoes, diced
- •3 tbsp tomato paste
- •1 tbsp sweet paprika
- •1 tsp hot paprika or cayenne pepper
- •1 tsp ground cumin
- •1 tsp ground caraway seeds
- •1/2 cup fresh cilantro, finely chopped
- •1 lemon, juiced
- •1 cup low-sodium chicken broth
- •1 tsp kosher salt
- •1/2 tsp freshly ground black pepper
Instructions
- 1
Pat the chicken pieces dry with paper towels and season them lightly with salt and black pepper.
- 2
Heat the olive oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat.
- 3
Add the chicken pieces and sear for about 3 to 4 minutes per side until golden brown, then remove and set aside on a plate.
- 4
In the same skillet with the remaining juices, add the smashed garlic cloves and red bell pepper strips, sautéing for 3 minutes until the peppers soften and the garlic becomes fragrant.
- 5
Stir in the sweet paprika, hot paprika, cumin, and caraway, toasting the spices for about 30 seconds while stirring constantly.
- 6
Add the diced tomatoes and tomato paste, breaking down the tomatoes with a wooden spoon and cooking for 5 minutes until they release their juices.
- 7
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.
- 8
Return the seared chicken and any accumulated juices back into the skillet, nestling them into the rich tomato sauce.
- 9
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes until the chicken is cooked through and tender.
- 10
Remove the lid, stir in half of the chopped cilantro, and cook uncovered for another 5 minutes to slightly thicken the sauce.
- 11
Garnish with the remaining fresh cilantro and serve hot with crusty bread or fluffy couscous.
💡 Chef tips
- For a milder heat, reduce the hot paprika by half and substitute some of it with sweet paprika.
- This dish actually tastes even better the next day after the flavors have fully married in the fridge; just reheat gently on the stovetop.
- Make sure to use fresh garlic cloves rather than pre-minced jarred garlic, as the bold garlic flavor is the star of Hraime.
✅ How it should turn out
The finished dish features succulent, melt-in-your-mouth chicken coated in a thick, glossy, and intensely aromatic red sauce that balances smoky paprika, bright lemon, and deep garlic notes.