Lemon-Infused Moroccan Chicken with Carrots and Spiced Couscous
Delight in the vibrant flavors of North Africa with this Lemon-Infused Moroccan Chicken with Carrots and Spiced Couscous. This dish features succulent chicken legs seasoned with aromatic spices and simmered with tender carrots and zesty lemon wedges. Perfect for a one-dish meal, it brings together the warmth of paprika, ginger, and cinnamon, creating a comforting symphony of flavors that will impress your family and friends. Serve it on a bed of spiced couscous, and indulge in a delicious culinary journey that is sure to become a household favorite.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
olive oil
3 tablespoons (none)
chicken legs
4 large (separated at thigh joints)
onion
1 large (chopped (about 1 cup))
carrots
1 lb (peeled and cut on diagonal into ½ inch thick slices)
paprika
2 teaspoons (none)
ground ginger
1 teaspoon (none)
turmeric
1/4 teaspoon (none)
cinnamon
1/4 teaspoon (none)
lemon
1 (cut into 8 wedges and seeded)
chicken stock
1 cup (none)
spiced couscous
as desired (prepared according to package instructions)
Instructions
1
In a large, heavy skillet, heat the olive oil over medium-high heat until shimmering.
2
Season the chicken legs generously with salt and pepper.
3
In the hot skillet, add the chicken and cook until golden brown on both sides, about 6-8 minutes per side. Once browned, transfer the chicken to a plate and set aside.
4
Add the chopped onion to the skillet and reduce the heat to medium-low. Sauté the onions until they become tender and translucent, about 8 minutes, stirring occasionally to prevent sticking.
5
Add the sliced carrots to the skillet and stir for 2 minutes, allowing them to slightly soften.
6
Sprinkle in the paprika, ground ginger, turmeric, and cinnamon. Stir well for 1 minute to toast the spices and enhance their flavors.
7
Return the browned chicken legs to the skillet, nestling them among the veggies.
8
Layer the lemon wedges over the chicken, then pour in the chicken stock, ensuring the contents are well combined.
9
Bring the mixture to a rolling boil, then reduce the heat to low. Cover the skillet and let it simmer for about 30 minutes, or until the chicken is cooked through and juices run clear. Stir occasionally to prevent sticking.
10
For best results, this dish can be prepared a day in advance. If making ahead, rewarm it covered over medium heat, stirring occasionally.
11
Serve the Moroccan chicken and carrots over a bed of spiced couscous, and garnish with the lemon wedges for a burst of color and flavor.
Nutrition Information
17.5g
Fat
22.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Moroccan Chicken?
It is a vibrant North African dish featuring succulent chicken legs seasoned with aromatic spices like paprika, ginger, and cinnamon, simmered with carrots and zesty lemon.
What cut of chicken is used in this recipe?
The recipe calls for 4 large chicken legs, separated at the thigh joints.
How should I prepare the carrots?
Peel the carrots and cut them on a diagonal into half-inch thick slices.
What are the key Moroccan spices used?
The dish uses a blend of paprika, ground ginger, turmeric, and cinnamon to create its characteristic warmth and flavor.
How long does it take to brown the chicken?
Cook the chicken legs in olive oil until golden brown on both sides, which takes about 6 to 8 minutes per side.
Can I make this recipe in advance?
Yes, for best results, this dish can be prepared a day in advance and reheated over medium heat.
What is the recommended side dish?
Serve the chicken and carrots over a bed of spiced couscous prepared according to package instructions.
How many calories are in a serving?
There are approximately 300 calories per serving of this Moroccan chicken dish.
What is the fat content per serving?
This recipe contains 17.5g of fat per serving.
How much protein does this dish provide?
Each serving provides 15g of protein.
What is the carbohydrate count?
There are 22.5g of carbohydrates per serving.
How long should the chicken simmer?
The chicken should simmer covered for about 30 minutes, or until the juices run clear.
Do I need to seed the lemons?
Yes, the lemon should be cut into 8 wedges and seeded before being added to the skillet.
What type of skillet is best for this recipe?
A large, heavy skillet is recommended for even heating and simmering.
How much chicken stock is needed?
The recipe requires 1 cup of chicken stock.
Is this dish considered a one-dish meal?
Yes, it is classified as a one-dish meal, making it convenient for easy dinners.
How many ingredients are in this recipe?
There are 11 primary ingredients used in this recipe.
What kind of oil should I use?
The recipe specifies 3 tablespoons of olive oil for browning the chicken and sautéing vegetables.
How should the onion be prepared?
The onion should be chopped, resulting in about 1 cup of chopped onion.
What is the purpose of adding turmeric?
Turmeric adds a warm, earthy flavor and a distinctive golden color to the chicken and sauce.
Can I substitute chicken legs with other parts?
While the recipe specifies legs, you could use thighs, though cooking times may need adjustment.
How do I prevent the food from sticking while simmering?
Ensure the heat is set to low and stir the mixture occasionally during the 30-minute simmer.
Is this a healthy recipe?
Yes, it is tagged as a healthy recipe and features lean protein and plenty of vegetables.
How do I garnish this dish?
Garnish with the simmered lemon wedges for a burst of extra color and citrus flavor.
How much ginger is required?
The recipe calls for 1 teaspoon of ground ginger.
What is the role of cinnamon in this savory dish?
Cinnamon provides a subtle sweetness and aromatic depth typical of Moroccan cuisine.
Should the skillet be covered during cooking?
Yes, cover the skillet once the heat is reduced to low for the final 30-minute simmer.
Can I use fresh ginger instead of ground?
The recipe specifies ground ginger, but fresh ginger could be used for a more pungent flavor profile.
How many lemons are needed?
You will need 1 large lemon, cut into 8 wedges.
How do I reheat the dish if made ahead?
Rewarm the covered skillet over medium heat, stirring occasionally to ensure even heating.