Moroccan Chicken Thighs

Name: Moroccan Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 teaspoons ground coriander; 1 1/2 teaspoon ground cumin (divided); 1 teaspoon ground turmeric; 1 teaspoon sweet paprika (divided); 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon teaspoon crushed red pepper flakes; 1/2 teaspoon sea salt; Dash of pepper; 3 Tablespoons olive oil (divided); 1 1/2 pound Boneless Skinless Chicken Thighs; 1 large onion (chopped); 4 carrots (peeled, chopped); 4 garlic cloves (minced); 1 cup chicken broth; 1-15 oz. can diced tomatoes; 1 lemon (juiced + 1/2 lemon sliced); 1/2 cup dried figs ({whole or halved}); 1 cup of green olives (pitted and sliced or left whole); 4 tablespoons fresh flat-leaf parsley (chopped); 1 tablespoon fresh cilantro (chopped)

These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions, dried figs and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week.

Prep15 min
Cook40 min
Total55 min
Makes4 servings
Calories455

Ingredients

4 servings

For the Moroccan spice blend:

2 teaspoons ground coriander
1 1/2 teaspoon ground cumin (divided)
1 teaspoon ground turmeric
1 teaspoon sweet paprika (divided)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
Dash of pepper

For the Moroccan chicken thighs:

3 Tablespoons olive oil (divided)
1 1/2 pound Boneless Skinless Chicken Thighs
1 large onion (chopped)
4 carrots (peeled, chopped)
4 garlic cloves (minced)
1 cup chicken broth
1-15 oz. can diced tomatoes
1 lemon (juiced + 1/2 lemon sliced)
1/2 cup dried figs ({whole or halved})
1 cup of green olives (pitted and sliced or left whole)

Garnish:

4 tablespoons fresh flat-leaf parsley (chopped)
1 tablespoon fresh cilantro (chopped)

Method

1
Preheat to the oven to 400 degrees Fahrenheit.
2
In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
3
Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
4
In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
5
Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
6
Nestle the chicken thighs into the pan along with the lemon slices, figs and olives {both of those are optional} and cook in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
7
Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!

Notes

I think that chicken thighs work best because the meat is most tender and it really soaks up the juices. Bone-in, skin-on chicken thighs or boneless thighs work great. If you use bone-in you might need to cook it a bit longer. If you can get ahold of preserved lemons it will add a more authentic Moroccan flavor with a tangy, salty flavor.