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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I followed the recipe and found the spices to be perfect, contrary to the other review which suggested doubling the spices. My husband really enjoyed this recipe. I have made other Moroccan dishes and next time I will add raisins, apricots and olives.
     
  2. This was excellent. I followed recipe exactly except only had 8 thighs and I cooked a little longer. The flavors were out of this world. I am just a dad who has had to start cooking more than just on the grill since my wife went back to work. It is recipes like this that make me look like I can actually cook. It was an easy recipe for a novice and the results exceeded all expectations.
     
  3. I will make this at least once a week. 12 thighs were not enough at all for my family.Even my youngest daughter dislikes almost any kind of meat ate 4 of them. I used a new broth out that I found that was white wine & herb chicken broth and some shallots that I had on hand. I also made it with skinless boneless chicken thighs.Very very easy and went perfect with the moroccan carrot salad and lentils with spinach.
     
  4. This is an excellent recipe that tastes delicious **if** you quadruple the spices and let the final chicken/broth/wine reduce to sauce consistency. If the instructions were written that way, I would give it 5 stars. Very easy and flavorful, one-pan dish.
     
  5. Very easy and tasty dish. I followed the recipe. The only thing I did different was added one chopped lemon preserved and 1 tablespoon of its juice.
     
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RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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