Moroccan Chicken Thighs
June 12, 2013 § 5 Comments
What do you buy when you’re in a hurry but still want a good, tasty dinner? Pizza? Fish? Hamburgers? Prepared dinner?
I buy chicken thighs. Easy, delicious and inexpensive. They cook really fast in a hot oven and you can do a million things with thighs. You can barbecue, roast, saute and season with nothing but salt and papper and they’re delicious. Put over fresh pasta or roast in oven with some sliced potatoes and your meal is done. Bone-in thighs of course, there’s so much flavor in those bones.
I usually just throw them into a cast iron skillet with lots of whole garlic cloves, some cherry tomatoes, fresh herbs like oregano or thyme and a good sprinkling of salt and pepper. I don’t brown them first either, just put them into a preheated 400 degree oven for about 35 minutes. Then add fresh Parmesan grated on top when they’re done.
After eating them this way so often I thought it time for a change. So here’s a new favorite recipe. This isn’t quite as quick, but wow is it good. And even better the next day if there’s any left.
Chicken thighs, bone in, about 8 to 10
oil for sautéing
1 1/2 cups finely chopped onion
1 heaping tsp minced, peeled fresh ginger
2 tsp minced garlic
2 to 3 cups good chicken stock
salt and pepper
1/2 TBl ground coriander
1 TBL ground cumin
1 TBL paprika
1/2 tsp turmeric
1/8 tsp cinnamon
1/4 tsp cayenne pepper (more if you like it spicy)
Feel free to increase these spices if you’re in love with any of them.
Preheat oven to 375. Season thighs with a good amount of salt and pepper. In a large skillet heat oil over medium heat and when hot, brown the chicken pieces on both sides then remove to a plate.
Add the chopped onion to the pan and cook until soft, just a few minutes. Add the garlic and all the spices, then stir them together until well mixed.
Return chicken to the pan, turning to coat them with the spice mixture.
Pour the chicken stock over all, you want the thighs partially submerged. Bring to a boil, then cover and put in oven.
Braise about 30 to 35 minutes, depending on the size of the thighs. Uncover for the last 10 minutes or so and you’ll get a little bit of crispy skin.
This is delicious served over noodles, like pappardelle, couscous or just as is with a big salad and some crusty bread to soak up all that great sauce.
Adapted from Food 52.
Some pictures of my gardens, the poppies escaped the rain and were beautiful this year. And a watercolor I did of them: