Moroccan Chicken Hraime
A vibrant and aromatic Moroccan-inspired stew featuring tender chicken thighs simmered in a rich, spicy tomato and bell pepper sauce.
Ingredients
- •4 large chicken thighs, skinless and boneless
- •3 tablespoons extra virgin olive oil
- •1 large red bell pepper, sliced into thin strips
- •4 cloves garlic, minced
- •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 water or chicken stock
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh parsley, 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 skillet until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- 3
In the same skillet, add the red bell pepper strips and sauté for 5 minutes until softened.
- 4
Stir in the garlic, paprika, cumin, caraway, and chili flakes, cooking for 1 minute until fragrant.
- 5
Add the tomato paste, crushed tomatoes, and water or stock. Stir well to combine and scrape up any browned bits from the bottom of the pan.
- 6
Return the chicken and any accumulated juices to the pan, nestling the pieces into the sauce.
- 7
Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
- 8
Remove the lid, stir in half of the cilantro and parsley, and simmer for an additional 2-3 minutes to thicken the sauce slightly.
- 9
Garnish with the remaining fresh herbs before serving.
💡 Chef tips
- For a deeper flavor, let the chicken marinate in the spices and a tablespoon of oil for 30 minutes before searing.
- If the sauce becomes too thick, add a splash of warm water to reach your desired consistency.
- This dish tastes even better the next day, as the spices have more time to meld into the chicken.
✅ How it should turn out
The finished dish features succulent chicken coated in a glossy, deep-red sauce that is fragrant with cumin and caraway, offering a perfect balance of savory, spicy, and tangy notes.