Flavcity Chicken Thigh Recipes
MOROCCAN CHICKEN THIGHS
Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.
Provided by Scott Heddle
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g
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- Make the spice rub for the chicken by combining the smoked paprika and turmeric in a small bowl, mix well. Season both sides of the chicken with a generous pinch of salt and the spice rub along with a drizzle of oil and rub the spices all around. Pre-heat 2 large pans(or use one but you will have to cook in two batches) just above medium heat. Allow the pans to heat for two minutes, cast iron is best but non-stick will also work, then add 1 tablespoon of oil and allow that to heat for 30 seconds before putting the chicken in skin side down. Allow to cook undisturbed for 2 minutes and then raise the heat to medium-high and cook for an additional 6 minutes, or until the skin is well browned and crispy. Flip chicken over, reduce heat to medium, and allow to cook another 3 minutes, or until the chicken is cooked through. If you need to cut a piece in half to check if it’s cooked through, go ahead and do that. Remove chicken, cover very loosely with foil, and set aside.
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