Moroccan Chicken Hraime
A vibrant, aromatic North African stew featuring tender chicken simmered in a rich, spicy tomato sauce infused with garlic, cumin, and fresh cilantro.
Ingredients
- •4 boneless, skinless chicken breasts, cut into 2-inch chunks
- •3 tablespoons extra virgin olive oil
- •6 cloves garlic, thinly sliced
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground caraway seeds
- •1/2 teaspoon red chili flakes (adjust to taste)
- •1 can (14 oz) crushed tomatoes
- •1 tablespoon tomato paste
- •1/2 cup chicken broth
- •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 chunks and sear until golden brown on all sides, then remove from the pan and set aside.
- 3
In the same pan, add the sliced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- 4
Stir in the paprika, cumin, caraway, and chili flakes, toasting the spices for 30 seconds.
- 5
Add the tomato paste, crushed tomatoes, and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
- 6
Return the chicken to the sauce along with the chopped preserved lemon rind.
- 7
Reduce heat to low, cover, and simmer for 15 to 20 minutes 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, substitute with 1 tablespoon of fresh lemon zest mixed with a pinch of extra salt.
- This dish tastes even better the next day as the spices have more time to meld, making it a perfect make-ahead meal.
- Serve this over fluffy couscous or with crusty sourdough bread to soak up the flavorful tomato sauce.
✅ How it should turn out
The finished dish should feature tender, succulent chicken coated in a deep red, glossy sauce that smells intensely of garlic and warm spices, with a bright, tangy finish from the preserved lemon.