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.
Sear both sides of chicken thighs until golden brown. Set aside.
Saute onion for 2 minutes and then add carrots and garlic, cumin and paprika. Saute for 4 minutes.
Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.Nestle the chicken thighs into the pan along with the lemon slices, figs and olives and cook in the oven for 30 minutes, or until the chicken 175°F.
Remove from the oven 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!