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morrocan chicken and potatoes

(1 rating)
PansyAlvaris avatar
Recipe by
Jessica Hannan
@PansyAlvaris
Austin, TX

this is my spin off of Bonnie Dare's Dutch Oven Moroccan Chicken. Tangy, spicy and delicious!!!!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 9 Hr

Ingredients For morrocan chicken and potatoes

  • 8
    boneless skinless chicken thighs, frozen
  • olive oil to cover bottom of skillet
  • MARINADE
  • 1/2 c
    each olive oil and fresh lemon juice
  • 1/2 c
    water
  • 1 Tbsp
    cinnamon
  • 4 tsp
    paprika
  • 4 Tbsp
    salt
  • 1 tsp
    smoked black pepper (mccormick smoke house blend)
  • 2 tsp
    ground ginger
  • 2 tsp
    red pepper flakes
  • 4 clove
    garlic
  • THE VEGGIES
  • 1 c
    water
  • juice frorm 2 lemons
  • 1
    lemon, sliced paper thin
  • 2 lb
    small red potatoes
  • 1
    yellow onion, cut into 1/4 inch wedges

How To Make morrocan chicken and potatoes

  • 1
    Put the garlic cloves in a food proccessor and chop fine. Add in spices, water, lemon juice and olive oil. Process 5-10 seconds
  • 2
    Pour and smear mixture over frozen thighs, and put in a plastic bowl with a lid for 24 hours. Smear marinade on the thighs as needed.
  • 3
    Heat heavy large cast iron skillet over medium high heat. Remove chicken from marinade and set the marinade to the side.
  • 4
    Brown chicken in skillet, about 5 minutes per side.
  • 5
    Place potatoes, onions and lemon slices in slow cooker. Add 1 cup water and the juice from 2 lemons to the marinade and stir well. Pour over potatoes, lemons and onions.
  • 6
    Once chicken is browned, layer on top of the veggies, cover and let cook all day.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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