Best Moroccan Chicken Thighs Recipes

MOROCCAN CHICKEN THIGHS

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.

MOROCCAN CHICKEN THIGHS

Steps:

• In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS

Steps:

• In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
• Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
• Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
• Stir in broth, honey, lemon zest and flour; stir to combine.
• Then add in the browned chicken; simmer covered for about 15 minutes.
• After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
• Season with salt and pepper.
• Remove the chicken to plate/s.
• Add in the chickpeas and simmer for 5 minutes.
• Pour the sauce over the chicken and serve with cooked rice.

MOROCCAN CHICKEN THIGHS WITH ALMONDS AND RAISINS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
• Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
• Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
• Coarsely shred the chicken then stir in the lemon juice.
• Serve warm sprinkled with the almonds and cilantro.

MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
• Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
• Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
• Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
• return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
• Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
• With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
• Tilt the saute pan and skim off as much fat as possible from the sauce.
• Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
• Add the lemon juice and season to taste.
• Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.

MOROCCAN-STYLE BBQ CHICKEN THIGHS

Steps:

• Heat oven to 375ºF.
• Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
• Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
• Bake 30 min. or until chicken is done (165ºF).

GRILLED MOROCCAN CHICKEN THIGHS

Steps:

• Combine all marinade ingredients in large dish with slightly high sides (e.g. a baking dish) and add chicken, rubbing the marinade all over. Refrigerate at least two hours, or as long as overnight. Remove from fridge about an hour before grilling, and grill on hot flame about 10 minutes, turning once.

MOROCCAN CHICKEN THIGHS

Steps:

• Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
• In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
• Add broth, wine & lemon rind.
• Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
• Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
• Suggested side - couscous.

GRILLED MOROCCAN CHICKEN THIGHS

Steps:

• Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
• Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
• To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
• Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.

SLOW COOKER MOROCCAN-SPICED CHICKEN THIGHS WITH COUSCOUS

Steps:

• Mix the cumin, corriander, cinnamon, and 1 t each salt and pepper in a 4-6 quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.
• Tem minues before serving, prepare the couscous according to the package directions.
• Serve the ckicken and vegetables over the couscous, topped with the cilantro (or not).

MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE RECIPE - FOOD.COM

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
• Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
• Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
• Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
• return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
• Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
• With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
• Tilt the saute pan and skim off as much fat as possible from the sauce.
• Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
• Add the lemon juice and season to taste.
• Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.