Moroccan chicken thighs with onions
Delight in the rich flavors of Moroccan cuisine with this easy-to-make chicken thighs recipe! Succulent chicken thighs are perfectly seasoned with cinnamon, ginger, salt, and black pepper, then simmered with tender onions and olive oil for an aromatic and mouth-watering dish. Serve over couscous or rice for a satisfying meal.
- 06 Apr 2024
- Cook time 41 min
- Prep time 10 min
- 10 Servings
- 8 Ingredients
Moroccan cuisine is known for its rich flavors and aromatic spices, and this recipe for Moroccan chicken thighs with onions delivers just that. Combining tender chicken thighs with a blend of cinnamon and ginger, this dish is sure to tantalize your taste buds. Perfect for any dinner, it brings the authentic taste of Morocco right to your kitchen.
Ingredients:
Instructions:
- Begin by gathering all your ingredients.
- Thinly slice the onions and set them aside.
- In a large bowl or dish, arrange the chicken thighs.
- Sprinkle salt, black pepper, cinnamon, and ginger evenly over the chicken.
- Rub the spices into the chicken thighs to ensure they are well coated.
- In a large skillet or heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced onions and sauté for about 5-7 minutes, until they are soft and golden brown.
- Push the onions to the side of the skillet, or remove them temporarily if your skillet is not large enough.
- Add the chicken thighs to the skillet, skin side down.
- Cook for about 5 minutes on each side, until the chicken is nicely browned.
- Mix the onions back in with the chicken if you had to set them aside.
- Pour the 1/2 cup of water into the skillet, making sure it spreads evenly.
- Reduce the heat to low, cover the skillet with a lid, and let the chicken thighs simmer for about 35-40 minutes.
- Check occasionally to ensure there’s enough liquid in the pan. Add a bit more water if necessary to prevent sticking or burning.
- After 35-40 minutes, check the chicken for doneness. The internal temperature should reach at least 165°F (75°C).
- Once cooked through and tender, uncover the skillet and let it simmer for an additional 5-10 minutes to allow the sauce to thicken slightly if needed.
- Remove from heat and serve the Moroccan chicken thighs hot.
- They pair wonderfully with rice, couscous, or a warm flatbread.
- Garnish with freshly chopped herbs such as cilantro or parsley if desired.
Tips:
- For more depth of flavor, marinate the chicken thighs with the spices for at least one hour before cooking.
- To create a thicker sauce, let the dish simmer uncovered for the last 10 minutes of cooking.
- Garnish with fresh cilantro or parsley for added color and freshness.
- Serve with a side of couscous, rice, or flatbread to soak up the wonderful sauce.
Enjoy the exquisite flavors of Morocco with this simple yet delicious dish. The aromatic spices infuse the chicken, making it a comforting and flavorful meal that pairs wonderfully with couscous or rice. Impress your family and friends with this delightful Moroccan chicken recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 340kcal | 13% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 3.09g | 1% |
| Fiber 0.88g | 2% |
| Sugar 1.30g | 1% |
| Fat | |
| Fat 27g | 32% |
| Saturated 7g | 24% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 70mg | 13% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 1.83mg | 2% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 3.60ug | 3% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.17mg | 11% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 350mg | 10% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.97mg | 18% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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