img height="1" width="1" style="display:none" src=""/>
Moroccan braised chicken with pan-roasted carrots

Moroccan braised chicken with pan-roasted carrots

30 - 40
Paleo Gluten Free Dairy Free Soy Free

This easy chicken dinner incorporates the tart, sweet, and savory flavors of a classic Moroccan tagine. Sear the chicken until well browned, but don’t worry about cooking it all the way through. The meat will finish cooking as it braises in the sauce while soaking up the flavors of the spices.


  • 10 ounces boneless skinless chicken thigh pieces
  • 1 lemon
  • 1 yellow onion
  • Peeled fresh garlic
  • Moroccan spice blend (sweet smoked paprika - cumin - ground ginger - garam masala - cinnamon - dried oregano - urfa biber - bay leaf)
  • ¼ cup Kalamata olives
  • Fresh cilantro
  • 2 teaspoons maple syrup
  • 6 ounces baby rainbow carrots



Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning, until browned but only partially cooked, 3 to 5 minutes. Transfer to a plate; do not clean the pan. While the chicken cooks, prepare the onion and lemon.


Prep and cook the lemon and onion

  • Cut the lemon crosswise into four ¼-inch-thick slices; discard any seeds.
  • Peel and thinly slice the onion.
  • Finely chop enough garlic to measure 1 teaspoon.
To the hot pan used for the chicken, add the lemon, onion, garlic, and Moroccan spice blend. Season with salt; cook over medium heat until fragrant, about 1 minute. Add ¼ cup water and cook, scraping up any browned bits on the bottom of the pan, until the water evaporates and the onion softens, 4 to 5 minutes. While the onion cooks, prep the garnishes.


Prep the garnishes; finish the chicken

  • Cut the olives in half.
  • Coarsely chop the cilantro.
Return the chicken to the pan along with the maple syrup and 1 cup water. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes. Discard the bay leaf. Stir in the olives and cook just until warmed through, about 1 minute. Season with salt and pepper. While the chicken simmers, prepare the carrots.


Prep and cook the carrots

  • Scrub the carrots. Peel them, if desired.
In a medium frying pan, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the carrots, season with salt, and cook, turning a few times, until tender and lightly browned, 4 to 6 minutes.



Transfer the braised chicken, onion, and lemon to individual plates along with the carrots. Garnish with the cilantro and serve.


Chef's tip

Cut the carrots in half lengthwise before adding them to the pan for faster cooking with equally elegant results.

Nutrition per serving: Calories: 630, Protein: 32 g, Total Fat: 44 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 10 g, Cholesterol: 145 mg, Carbohydrates: 27 g, Fiber: 7 g, Added Sugar: 4 g, Sodium: 680 mg

Similar Recipes
Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free