Moroccan Chicken Thighs

These moroccan fowl thighs are gentle, wealthy with taste and simple to make. fowl thighs, carrots, onions and diced tomatoes are cooked in moroccan spices creating a meal in an effort to spice up any night of the week. 

Time and timea again you're making that one fowl dish, or that one unique soup. in my house we in reality have favorites and people attempted and actual recipes that get made over and over once more. nowadays’s moroccan chook thighs are inspired by one of my favorite soups, a moroccan carrot red lentil soup, that has honestly emerge as a reader preferred as properly.

I regularly take the flavors of one recipe that i love and use them in a specific kind of recipe, because i realize the ones flavors work nicely together. for these moroccan fowl thighs i use the spice blend from the soup as the rub for the hen thighs. if you like your food to be flavorful and packed with wealthy spices, then nowadays’s recipe is for you.

The moroccan spice blend consists of floor coriander, floor cumin, turmeric, sweet paprika, cayenne pepper, floor cinnamon and overwhelmed crimson pepper flakes. rub the fowl thighs with the spice mixture and prepare dinner them with carrots, onion, diced tomatoes, chicken broth and lemon juice. 

This recipe is easy to make, offers you a dose of greens, protein and pairs flawlessly with your preferred grain, like brown rice, and a simple side salad. my youngsters went crazy for this dish and asked for seconds. in case your kids don’t like a variety of spice on their food then i advise you just pass the cayenne pink pepper and overwhelmed purple pepper flakes.

INGREDIENTS

FOR THE MOROCCAN SPICE BLEND:

• 2 teaspoons ground coriander
• 1 1/2 teaspoon ground cumin, divided
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika, divided
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• Dash of pepper

FOR THE MOROCCAN CHICKEN THIGHS:

• 3 Tablespoons olive oil, divided
• 1 1/2 lb package Just BARE Organic Boneless Skinless Chicken Thighs
• 1 large onion, chopped
• 4 carrots, peeled, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1-15 oz. can diced tomatoes
• 1 lemon, juiced + 1/2 lemon sliced
• Mission figs {optional}
• Green olives {optional}

GARNISH:

• 4 Tbsp. fresh flat-leaf parsley, chopped
• 1 Tbsp. fresh cilantro, chopped

INSTRUCTIONS

1. Preheat to the oven to 400 degrees Fahrenheit.
2. In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
3. Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
4. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs, skin side down, and sear both sides until golden brown, about 3 minutes per side. Set aside.
5. Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes.
6. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
7. Nestle the chicken thighs into the pan along with the lemon slices, figs and olives {both of those are optional} and cook in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
8. Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro.
9. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy

Recipe From : https://www.acedarspoon.com/moroccan-chicken-thighs/