MOROCCAN BAKED CHICKEN THIGHS
There are a million-and-one ways to bake chicken thighs, but a simple Moroccan spice blend definitely "spices" things up.
Provided by Kate Bennert
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 °F
- For the spice mix: Toast the coriander and cumin seeds in a small skillet until golden and fragrant
- Remove to a spice grinder and let cool
- To the spice grinder add the crushed red pepper flakes and coarse black pepper
- Process in the spice grinder until well ground and blended
- Remove to a small bowl and add the rest of the ingredients for the spice mix
- This can be stored in an airtight container for future use as you will not need it all for one dinner
- Remove the chicken thighs from their packaging and pat dry with paper towels
- Season liberally with salt and let come up to room temperature (about 20 minutes)
- Meanwhile, mix 1 tablespoon of the spice mix with the date syrup or honey and the EVOO
- In a foil-lined rimmed baking sheet, toss the chicken thighs and onions with the spice mixture and spread out evenly with the skin up
- Sprinkle lightly with a little more of the spice mix
- Bake until browned, 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 °F
- (Check the chicken after 20 minutes, if it seems like the skin might be getting too dark, tent with foil or turn the oven down to 350 °F for the remainder of the cooking time
- )
MOROCCAN CHICKEN THIGHS
These chicken thighs are seasoned with a spicy mixture of chili powder, cumin, ginger and cinnamon, then browned quickly in a skillet and baked in the oven. Serve this main dish with couscous and a vegetable for a delicious Moroccan-inspired meal.
Provided by EatingWell Test Kitchen
Categories Baked Chicken Thigh Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. In a large resealable plastic bag combine flour, chili powder, cumin, ginger, and cinnamon. Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning mixture.
- In a very large oven-going skillet heat oil over medium-high heat. Add chicken thighs. Cook for 5 to 6 minutes or until browned, turning once halfway through cooking.
- Transfer skillet to oven. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (180 degrees F). To serve, place chicken on four serving plates.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 3.7 g, Cholesterol 80.6 mg, Fat 5.8 g, Fiber 0.5 g, Protein 16.9 g, SaturatedFat 1 g, Sodium 71.8 mg, Sugar 0.1 g
MOROCCAN CHICKEN THIGHS
My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 644 calories, Fat 24g fat (6g saturated fat), Cholesterol 174mg cholesterol, Sodium 685mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 4g fiber), Protein 57g protein.
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
MOROCCAN CHICKEN THIGHS
Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine.
Provided by SusieQusie
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 634.9, Carbohydrate 5.1, Fiber 0.8, Sugar 2, Protein 29
MOROCCAN CHICKEN THIGH SHEET PAN DINNER
This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
- Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
- Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
- Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.
Nutrition Facts : Calories 647.6 calories, Carbohydrate 52.6 g, Cholesterol 105.8 mg, Fat 35.4 g, Fiber 10.1 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1539.9 mg, Sugar 5.4 g
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