Ingredients
- Chicken thighs (boneless, skinless) – 1.5 lbs
- Olive oil – 2 tablespoons
- Onion (chopped) – 1 medium
- Garlic (minced) – 4 cloves
- Ginger (grated) – 1 tablespoon
- Turmeric – 1 teaspoon
- Cumin – 1 teaspoon
- Cinnamon – 1/2 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear on all sides until browned. Remove the chicken from the skillet and set aside.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3: Stir in the turmeric, cumin, and cinnamon. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Step 4: Return the chicken to the skillet. Add chicken broth or water to cover about halfway up the chicken thighs.
- Step 5: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Notes
- Store leftover Moroccan spiced chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the chicken in a skillet with a splash of chicken broth to keep it moist.
- Serve this flavorful chicken over couscous or quinoa with a dollop of plain yogurt and chopped fresh cilantro for a complete meal.
- Don't skip blooming the spices in step 3; this releases their essential oils and maximizes the dish's aromatic depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American