Moroccan Chicken Thighs
June 19, 2018
: About 6 people
: 30 min
: 2 hr
: Easy!
This dish is basically a party in your mouth! It's so full of amazing flavors with all of the incredibly warm spices used. You probably have most of the spices on hand. I like to serve this dish with couscous, however, rice also makes a great side. I also like to serve this with a fresh green vegetable and some kalamata olive bread. Make this dish your own. If there is a spice or ingredient you don't like - leave it out. Trust me, you will still impress with this one. If you notice it needs more liquid during the cooking process, add more. If you don't have a dutch oven, any large heavy skillet with a lid will work. Be creative and adventurous! That's why I love cooking so much - there are no rules!
Ingredients
- About 5 lbs. chicken thighs
- 1 teaspoon kosher salt
- 2 teaspoons paprika
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon crushed fennel seeds
- 1/4 teaspoon nutmeg
- 1 large red onion, roughly chopped
- 5 cloves garlic, minced
- 2 cups green olives
- 1 cup raisins
- 1 fresh lemon, thinly sliced
- 2 carrots, sliced
- 1 can chickpeas, drained and rinsed
- Extra Virgin Olive Oil for sautéing chicken
- About 2 cups chicken stock or broth
- Fresh cilantro for garnish
Directions
- Step 1 Season both sides of chicken with salt and let sit
- Step 2 Whisk all of the other spices together in a small bowl
- Step 3 Sprinkle spice mixture all over chicken, both sides
- Step 4 Sear chicken on medium high heat in a large dutch oven coated with olive oil until browned on both sides, remove from pan and set aside
- Step 5 Saute red onion in same pan until translucent
- Step 6 Add minced garlic to pan with red onion and cook for another minute
- Step 7 Add chicken back to the pan, skin side up in a single layer
- Step 8 Layer olives, raisins, lemon slices, carrots and chickpeas on top of the chicken
- Step 9 Add chicken stock/broth
- Step 10 Lower heat to medium-low, cover and cook for about 1 hour
- Step 11 Remove lid for the last 30 minutes of cooking
- Step 12 Garnish with fresh cilantro
Can’t wait to get more
Awesome looking dish! Can you make this the next time we visit….please??
Looks delicious! Can ‘t wait to try it out!!