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

MOROCCAN CHICKEN THIGHS

Time and time again you make that one chicken dish, or that one particular soup. In my house we definitely have favorites and those tried and true recipes that get made over and over again. Today’s Moroccan Chicken Thighs are inspired by one of my favorite soups, a Moroccan Carrot Red Lentil Soup, that has actually become a reader favorite as well.

I often take the flavors of one recipe that I love and use them in a different type of recipe, because I know those flavors work well together. For these Moroccan Chicken Thighs I use the spice blend from the soup as the rub for the chicken thighs. If you like your food to be flavorful and packed with rich spices, then today’s recipe is for you.

The Moroccan spice blend includes ground coriander, ground cumin, turmeric, sweet paprika, cayenne pepper, ground cinnamon and crushed red pepper flakes. Rub the chicken thighs with the spice mixture and cook them with carrots, onion, dried figs, diced tomatoes, chicken broth and lemon juice. 

This recipe is simple to make, gives you a dose of vegetables, protein and pairs perfectly with your favorite grain, like brown rice, and a simple side salad. My kids went crazy for this dish and asked for seconds. If your kids don’t like a lot of spice on their food then I suggest you just skip the cayenne red pepper and crushed red pepper flakes.

Dried figs and other dried fruits make the perfect addition to Moroccan style dishes. You will often find them in tagines, which have been part of the Moroccan culture for hundreds of years.

Tagines are a stew-like dish that mixes together warm, rich spices, meat, poultry or fish and fruits and vegetables. The dried fruits add the perfect sweetness to make the dish a savory-sweet masterpiece. 

One thing I especially love about re-hydrating dried figs into this Moroccan Chicken Thigh dish is that it infuses the spices and flavors into the fruit. You won’t be bored with the rich, warm flavors in this dish! To find more ways to use dried figs you can find more dried fig recipes on Valley Fig Growers

WHAT INGREDIENTS ARE IN THIS CHICKEN THIGH RECIPE?

• CHICKEN THIGHS: The main stars of this dish are those tender Just BARE^® Organic Boneless Skinless Chicken Thighs . My love for chicken thighs runs deep. These chicken thighs are boneless and skinless, meaning you don’t have to do any prep on these beauties, they are ready to go right out of the package. 
• OLIVES: I love the olives in this dish. They help add a saltiness to the dish and some great flavor. I used green olives. You can use whatever you like or leave them out if you don’t like them. 
• FIGS: The Orchard Choice® or Sun-Maid® California Mission Dried Figs in this recipe add a nice touch of sweetness and are delicious when warmed. I love adding figs to this recipe because they complement savory recipes really well. Dried figs are a healthy addition to your diet. They help to naturally increase potassium and are naturally high in dietary fibre.
• VEGETABLES: I like to use carrots and onions in this dish but you can easily add any vegetables you have on hand. Try cauliflower, broccoli, green beans or zucchini. 
• LEMON JUICE: The lemon juice and slices of lemon bring a lot of lemon to this dish. If you would prefer less lemon leave the lemon slices out.
• SPICES: I adore the spices in this dish. It uses coriander, cumin, turmeric, sweet paprika, cayenne pepper, ground cinnamon and crushed red pepper flakes.

WHAT CAN I PAIR WITH MY CHICKEN THIGHS?

TURMERIC CAULIFLOWER: This cauliflower is roasted to help bring out its sweetness and then paired with warm and rich spices. 

SIMPLE GARLIC PARMESAN GREEN BEANS: These green beans are so easy to make and are a nice change from classic green beans. 

LEMON ARUGULA SALAD WITH PINE NUTS: You will love this light and lemony salad paired with the warm flavors in this chicken dish. 

Moroccan Chicken Thighs

Yield: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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.

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Ingredients

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 lb package Just BARE Organic 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 cup of Orchard Choice® or Sun-Maid® California Dried Mission Figs {you can leave them whole or you can quarter them}
• 1 cup of green olives, pitted and sliced or left whole

Garnish:

• 4 Tbsp. fresh flat-leaf parsley, chopped
• 1 Tbsp. fresh cilantro, chopped

Instructions

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, skin side down, 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.
6. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
7. 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.
8. Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro.
9. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!