Moroccan Chicken Thighs
why make this recipe
Moroccan Chicken Thighs are a delicious and flavorful dish that captures the essence of Moroccan cuisine. This recipe is not only easy to prepare but also offers a wonderful mix of spices that create a warm and aromatic meal. Using chicken thighs ensures a juicy and tender result, making it perfect for family dinners or special occasions. With chickpeas and dried apricots, this dish adds a nice balance of texture and taste, making it nutritious and satisfying.
how to make Moroccan Chicken Thighs
Ingredients:
- 4 chicken thighs
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 can chickpeas, drained and rinsed
- 1 cup dried apricots, chopped
- Fresh cilantro for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper.
- Rub the spice mixture all over the chicken thighs.
- In a large oven-proof skillet, heat olive oil over medium-high heat.
- Add the chicken thighs and brown on both sides, about 5 minutes each.
- Remove the chicken and set aside.
- In the same skillet, add onion and garlic; sauté until softened.
- Pour in the chicken broth, add chickpeas and dried apricots, and stir well.
- Return the chicken thighs to the skillet and spoon some sauce over them.
- Cover and transfer to the oven. Bake for 30-35 minutes until the chicken is cooked through.
- Garnish with fresh cilantro before serving.
how to serve Moroccan Chicken Thighs
Serve Moroccan Chicken Thighs hot, straight from the oven. You can pair this dish with couscous or rice to soak up the delicious sauce. A fresh salad or some warm bread would make great side dishes too. Enjoy your meal with family and friends for a delightful dining experience!
how to store Moroccan Chicken Thighs
If you have leftovers, let the chicken cool down before storing it. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving again.
tips to make Moroccan Chicken Thighs
- For extra flavor, let the chicken marinate in the spice mixture for a few hours or overnight.
- You can substitute chicken thighs with chicken breasts if you prefer leaner meat, but thighs are recommended for juiciness.
- Feel free to add other vegetables like carrots or bell peppers for more variety.
- Adjust the spices to your taste – if you like it spicier, add a pinch of cayenne pepper.
variation
You can make a vegetarian version of this recipe by replacing chicken with firm tofu or more chickpeas. Simply sauté the tofu until golden brown, then follow the same steps with the spices and sauces.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but the thighs tend to be juicier.
2. How can I make this dish spicier?
You can add a pinch of cayenne pepper or some chopped fresh chilies to the spice mix to increase the heat.
3. Can I make this dish in a slow cooker?
Yes, you can cook this in a slow cooker. Brown the chicken first, then add all the ingredients and cook on low for 6-8 hours.
Moroccan Chicken Thighs
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper.
- Rub the spice mixture all over the chicken thighs.
- In a large oven-proof skillet, heat olive oil over medium-high heat.
- Add the chicken thighs and brown on both sides, about 5 minutes each.
- Remove the chicken and set aside.
- In the same skillet, add onion and garlic; sauté until softened.
- Pour in the chicken broth, add chickpeas and dried apricots, and stir well.
- Return the chicken thighs to the skillet and spoon some sauce over them.
- Cover and transfer to the oven. Bake for 30-35 minutes until the chicken is cooked through.
- Garnish with fresh cilantro before serving.