Moroccan Braised Chicken and Kale

January 28, 2014
1 Ratings
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  • Serves 4
Author Notes

Lemony, spiced and delicious... this comes from my website, - a paleo recipe blog. —kkeady

What You'll Need
  • Ras el Hanout Spice Blend (you can also buy a pre-made mix)
  • 1 tablespoon Cumin
  • 2 teaspoons Turmeric
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cardamon
  • 1 teaspoon Spanish Paprika
  • 1 teaspoon Ground ginger
  • 1 teaspoon Allspice
  • 1 tablespoon Salt
  • 1 teaspoon Ground Black Pepper
  • The rest.
  • 8 Chicken Thighs, Skin On
  • 2 bunches Kale, Leaves Pulled from the Spine
  • 1 Onion, Sliced
  • 1 cup Chicken Stock
  • 4 Lemons' Juice
  • 3 tablespoons Ghee
  • 1 handful Kalamata Olives
  1. Preheat oven to 375F
  2. In a braising pan, sweat off the onions, garlic and spice blend in the ghee. When the onions are translucent, remove the pan from the heat and leave to the side (this is the pan you'll be cooking in, so make sure it can fit all the chicken and that it has a lid).
  3. Brown the chicken in a frying pan, this extra step will add more flavour and make the skin taste a lot better after braising. Once the chicken thighs have been browned, place them on top of the onions in the braising pan. Add the kale leaves, chicken stock and lemon juice. Cover with the lid and cook in the oven for 45 minutes up to an hour. The chicken will be falling off the bone and the kale leaves will have soaked up all the flavours. Garnish with olives.

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  • Hailey
  • M Swanger
    M Swanger

2 Reviews

Hailey December 7, 2022
Love this!! So easy and delicious. Lightness with the lemon and great for leftovers!
M S. June 25, 2015
This was really delicious! Garlic is not listed in the ingredients, but is mentioned in the directions so I added 3 cloves of garlic. I only used about 1/2 of the spice mix and it was plenty. Served it over brown rice. My family loved it!