Name: Moroccan Chicken Thighs
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Bone-in chicken thighs - 8; Kosher salt and ground black pepper to taste - 8; Chicken broth - 1 ½ cups; Paprika - 3 tablespoons; Ground cumin - 3 tablespoons; Minced fresh ginger root - 3 teaspoons; Ground turmeric - 3 teaspoons; Ground cinnamon - 2 teaspoons; Lemon, zested and juiced - 1; Olive oil, or to taste - 1; Canola oil, or to taste - 1 tablespoon; White onion, chopped - ½; Pimento-stuffed green olives - 1 cup; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Chicken Thighs

1. Bone-in chicken thighs - 8

2. Kosher salt and ground black pepper to taste - 8

3. Chicken broth - 1 ½ cups

4. Paprika - 3 tablespoons

5. Ground cumin - 3 tablespoons

6. Minced fresh ginger root - 3 teaspoons

7. Ground turmeric - 3 teaspoons

8. Ground cinnamon - 2 teaspoons

9. Lemon, zested and juiced - 1

10. Olive oil, or to taste - 1

11. Canola oil, or to taste - 1 tablespoon

12. White onion, chopped - ½

13. Pimento-stuffed green olives - 1 cup

14. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Moroccan Chicken Thighs

1. Stage

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C).

3. Stage

Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

4. Stage

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.

5. Stage

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

6. Stage

Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

7. Stage

Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.