Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 4 Servings
Packed with incredible flavors, these Moroccan Chicken Thighs are the perfect dinner! Serve them with pita bread or Naan, and you have yourself a meal to remember. Enjoy!
Ingredients:
For the Moroccan spice blend:
2 tsp ground coriander
A dash of pepper
1 tsp sweet paprika, divided
½ tsp cayenne pepper
½ tsp sea salt
1 tsp ground turmeric
1 ½ tsp ground cumin, divided
¼ tsp crushed red pepper flakes
¼ tsp ground cinnamon
For the Moroccan chicken thighs:
1 c chicken broth
4 carrots, peeled, chopped
4 garlic cloves, minced
1 c of green olives, pitted and sliced or left whole
1 large onion, chopped
1-15 ounces can of diced tomatoes
1 c of Orchard Choice® or Sun-Maid® California Dried Mission Figs {you can leave them whole or you can quarter them}
1 ½ pounds package Just BARE Organic Boneless Skinless Chicken Thighs
3 tbsp olive oil, divided
1 lemon, juiced + ½ lemon sliced
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 cinnamon, the red cayenne pepper, turmeric, crushed red pepper flakes, 1 tsp cumin, ½ tsp paprika, salt, pepper, and coriander into a mixing bowl. Whisk everything until well incorporated.
Place the chicken thighs onto a chopping board, then sprinkle the spices over them. Rub each until well 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.
Add the chicken thighs into the hot skillet, then sear each side for a few minutes until they turn brown. Remove from the skillet and place them onto a clean plate.
In the same empty skillet, add 1 tbsp of olive oil and allow it to become hot.
Add the onion and sauté for a few minutes until translucent.
Add the garlic and sauté for a minute or until aromatic.
Add the carrots and sauté for a few more minutes until soft. Add paprika and cumin.
Add the tomato slices, chicken broth, and lemon juice. Stir everything until well blended. Simmer for a few minutes.\
Put the seared chicken back into the skillet together with olives, lemon slices, and figs.
Move the skillet to the preheated oven and bake the chicken for about 30 minutes or until done.
Remove the skillet from the oven and Sprinkle freshly chopped cilantro and parsley on top to garnish.
Serve with pita bread!