Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 4 Servings
If you haven’t tried these Moroccan Chicken Thighs, well you are missing out on so many levels! I’m telling you; this dish is super legit! With simple ingredients and easy steps, this recipe is one to try. Enjoy!
Ingredients:
For the Moroccan Spice Blend:
1/2 tsp sea salt
1 tsp ground turmeric
A dash of pepper
1 1/2 tsp ground cumin, divided
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1 tsp sweet paprika, divided
1/4 tsp crushed red pepper flakes
2 tsp ground coriander
For the Moroccan Chicken Thighs:
1-15 ounces can of diced tomatoes
1 c chicken broth
1 c of Orchard Choice® or Sun-Maid® California Dried Mission Figs {you can leave them whole or you can quarter them}
4 carrots, peeled, chopped
3 tbsp olive oil, divided
1 1/2 pounds package Just BARE Organic Boneless Skinless Chicken Thighs
1 large onion, chopped
1 c of green olives, pitted and sliced or left whole
1 lemon, juiced + 1/2 lemon sliced
4 garlic cloves, minced
Garnish:
1 tablespoon fresh cilantro, chopped
4 tablespoons fresh flat-leaf parsley, chopped
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Add turmeric, the red cayenne pepper, crushed red pepper flakes, pepper, cinnamon, 1 tsp cumin, 1/2 tsp paprika, salt, and coriander into a mixing bowl. Whisk until well combined.
Sprinkle the seasonings over the chicken thighs and rub each until fully coated.
Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Put the chicken thighs into the skillet, then sear each side for 3 minutes or until they turn brown. Transfer the chicken thighs onto a clean plate.
In the same empty skillet, add 1 tbsp of olive oil and allow it to become hot.
Add the onion, then sauté for a few minutes until translucent.
Add the garlic, then sauté for a minute or until aromatic.
Add the carrots, then sauté until soft. Sprinkle paprika and cumin.
Add the tomatoes, lemon juice, and chicken broth. Stir everything until well incorporated and simmer.
Add the chicken back into the skillet. Also add the olives, figs, and lemon slices.
Transfer the skillet into the preheated oven and bake the Moroccan Chicken Thighs for half an hour.
Remove the skillet from the oven and sprinkle freshly chopped cilantro and parsley on top.
Serve right away with pita bread or Naan. Enjoy!
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