Moroccan Chicken Thighs
Last week we held a recipe contest celebrating “dark meat” chicken – specifically legs and thighs. These rich and flavorful cuts of chicken are not only delicious, but also budget-friendly! Be sure to check out the gallery of entries in the “Best Chicken Legs or Thighs Recipe Ever” contest for mealtime ideas.
Keep reading for the recipe…
Start by browning boneless, skinless chicken thighs in a large, oven-safe pot. Once they are brown on both sides, transfer to a plate. Then simply saute some onion, garlic and ginger in the pan. Next comes a symphony of spices: cinnamon, turmeric and chili flakes. Return the chicken to the pot where dried apricots and prunes are added, along with olives, chicken broth and flat-leaf parsley.
What started on the stove top then goes into the oven to combine all the flavors and make sure the chicken is fully cooked and perfectly tender.
Just before serving, sprinkle with additional parsley and freshly grated lemon zest. I served this dish with a side of couscous and the meal was complete!
Run, don’t walk to the store to make this recipe! It’s an easy week night meal that families will enjoy, but it is also an impressive dish that you could easily serve to guests.
Follow this link for the complete recipe –> http://chicken.betterrecipes.com/easy-moroccan-chicken.html
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