Moroccan Chicken Thighs
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.
Servings: 4
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 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
Instructions
- Preheat to the oven to 400 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition
Calories: 455kcal | Carbohydrates: 28g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 1250mg | Potassium: 947mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11123IU | Vitamin C: 28mg | Calcium: 131mg | Iron: 4mg