Moroccan Chicken Hraime
A vibrant, aromatic North African stew featuring tender chicken thighs simmered in a rich, spicy tomato and bell pepper sauce.
Ingredients
- •4 large bone-in, skinless chicken thighs
- •3 tablespoons extra virgin olive oil
- •1 large red bell pepper, thinly sliced
- •4 cloves garlic, minced
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground caraway seeds
- •1/2 teaspoon crushed red pepper flakes
- •1 can (14 oz) crushed tomatoes
- •1 tablespoon tomato paste
- •1/2 cup chicken stock or water
- •1/4 cup fresh cilantro, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 2
Season the chicken thighs with salt and pepper, then sear them in the pan until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- 3
In the same pan, add the sliced bell peppers and sauté for 5 minutes until softened.
- 4
Stir in the minced garlic, paprika, cumin, caraway, and red pepper flakes, cooking for 1 minute until fragrant.
- 5
Add the tomato paste, crushed tomatoes, and chicken stock. Stir well to combine and scrape up any browned bits from the bottom of the pan.
- 6
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and reduce heat to low.
- 7
Simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- 8
Remove the lid, sprinkle with fresh cilantro, and serve hot over couscous or with crusty bread.
💡 Chef tips
- For a deeper flavor, you can marinate the chicken in the spices and garlic for an hour before cooking.
- If the sauce becomes too thick, add a splash of water or stock to reach your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors actually improve the next day.
✅ How it should turn out
The finished dish features succulent, tender chicken enveloped in a thick, glossy red sauce that is deeply savory with a balanced kick of heat and aromatic spices.