Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Yield: 4
Spice up your weeknight dinner with these tender and juicy chicken thighs flavoured with a Moroccan spice blend and cooked with carrots, onions, dried figs, diced tomatoes, chicken broth, and lemon juice. A pretty simple recipe to make and always a huge hit. Feel free to omit the cayenne red pepper and crushed red pepper flake if you don’t like a lot of spice. And serve this over your preferred grains, with a piece of Naan or warm pita bread, or a simple side salad.
Ingredients
Moroccan spice blend:
2 tsp ground coriander
1 1/2 tsp ground cumin, divided
1 tsp ground turmeric
1 tsp sweet paprika, divided
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp teaspoon crushed red pepper flakes
1/2 tsp sea salt
Dash of pepper
Moroccan chicken thighs:
3 tbsp olive oil, divided
1 1/2 pounds package Just BARE Organic Boneless Skinless Chicken Thighs
1 large onion, chopped
4 carrots, peeled, chopped
4 garlic cloves, minced
1 c. chicken broth
1-15 ounces can diced tomatoes
1 lemon, juiced plus 1/2 lemon sliced
1 c. of Orchard Choice® or Sun-Maid® California Dried Mission Figs (leave them whole or you can quarter them)
1 c. of green olives, pitted and sliced or left whole
Garnish:
4 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh cilantro, chopped
How to make Moroccan Chicken Thighs
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Place the coriander, a tsp cumin, turmeric, half tsp paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt, and pepper in a small mixing bowl. Mix well.
Step 3: On a large cutting board, set the chicken. With the spice blend, rub the entire chicken and set aside.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 3 minutes on each side until golden brown. Set aside.
Step 5: Heat another 1 tbsp olive oil in the same skillet over medium heat. Saute the onion for about 2 minutes. Add in the carrots, garlic, half tsp each cumin, and paprika. Saute for another 4 minutes.
Step 6: Pour the chicken broth into the skillet, then add in the lemon juice and diced tomatoes. Stir well and simmer for about 2 minutes.
Step 7: Into the pan, nestle the chicken thighs with lemon slices, figs, and olives (optional). Transfer in the preheated oven and bake for about 30 minutes or until the internal temperature of the chicken reads 175 degrees F.
Step 8: When done, remove the pan from the oven. Before serving, garnish the chicken thighs with some fresh Italian flat-leaf parsley and cilantro. Enjoy over your preferred grain or with a slice of Naan or warm pita bread.
Ingredients
- Moroccan spice blend:
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin, divided
- 1 tsp ground turmeric
- 1 tsp sweet paprika, divided
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp teaspoon crushed red pepper flakes
- 1/2 tsp sea salt
- Dash of pepper
- Moroccan chicken thighs:
- 3 tbsp olive oil, divided
- 1 1/2 pounds package Just BARE Organic Boneless Skinless Chicken Thighs
- 1 large onion, chopped
- 4 carrots, peeled, chopped
- 4 garlic cloves, minced
- 1 c. chicken broth
- 1-15 ounces can diced tomatoes
- 1 lemon, juiced plus 1/2 lemon sliced
- 1 c. of Orchard Choice® or Sun-Maid® California Dried Mission Figs (leave them whole or you can quarter them)
- 1 c. of green olives, pitted and sliced or left whole
- Garnish:
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh cilantro, chopped
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Place the coriander, a tsp cumin, turmeric, half tsp paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt, and pepper in a small mixing bowl. Mix well.
Step 3: On a large cutting board, set the chicken. With the spice blend, rub the entire chicken and set aside.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and sear for about 3 minutes on each side until golden brown. Set aside.
Step 5: Heat another 1 tbsp olive oil in the same skillet over medium heat. Saute the onion for about 2 minutes. Add in the carrots, garlic, half tsp each cumin, and paprika. Saute for another 4 minutes.
Step 6: Pour the chicken broth into the skillet, then add in the lemon juice and diced tomatoes. Stir well and simmer for about 2 minutes.
Step 7: Into the pan, nestle the chicken thighs with lemon slices, figs, and olives (optional). Transfer in the preheated oven and bake for about 30 minutes or until the internal temperature of the chicken reads 175 degrees F.
Step 8: When done, remove the pan from the oven. Before serving, garnish the chicken thighs with some fresh Italian flat-leaf parsley and cilantro. Enjoy over your preferred grain or with a slice of Naan or warm pita bread.
