Moroccan Chicken Thighs Recipes

Steps:

• In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

Steps:

• Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
• Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
• Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
• Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
• Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Steps:

• Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
• Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
• Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
• Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Steps:

• In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
• Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
• Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
• Stir in broth, honey, lemon zest and flour; stir to combine.
• Then add in the browned chicken; simmer covered for about 15 minutes.
• After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
• Season with salt and pepper.
• Remove the chicken to plate/s.
• Add in the chickpeas and simmer for 5 minutes.
• Pour the sauce over the chicken and serve with cooked rice.

Steps:

• Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
• In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
• Add broth, wine & lemon rind.
• Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
• Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
• Suggested side - couscous.