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Moroccan Chicken Thighs

Moroccan Chicken Thighs

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Our recipe for Moroccan Chicken Thighs offers the perfect balance of sweet, savory, smoky and spicy making this a dish you cannot get enough of.  Chicken thighs simmer with smoked paprika, cumin, garlic and bay leaf, with a bit of red pepper for heat and golden raisins for a sweet Moroccan twist.  Great for entertaining, but also works for a family dinner.  Bone-in chicken thighs stay nice and moist and add a rich flavor to this dish.

serves 4 people

Ingredients

cost per recipe: $10.85

The price is determined by the national average.

  • 8

    bone-in chicken thigh, skin removed

  • 1 1/2

    tablespoons smoked paprika

  • 1

    tablespoon ground cumin

  • 3

    tablespoons extra virgin olive oil

  • 1

    extra large onion, chopped (about 2 cups)

  • 3

    cloves garlic, thinly sliced

  • 2

    tablespoons all-purpose flour

  • 1

    can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

  • 1 1/2

    cups Swanson® Crafted Roasted Chicken Broth

  • 1

    pint whole grape tomatoes

  • 1/2

    cup golden raisins

  • 2

    bay leaf

  • 1/4

    teaspoon crushed red pepper

  • 2

    tablespoons chopped fresh parsley

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How to Make It

Heat the oven to 400°F.  While the oven is heating, season the chicken as desired, then sprinkle with the paprika and cumin.  Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium-high heat.  Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides.  Add another 1 tablespoon oil to the skillet, if needed.  Remove the chicken from the skillet.  Pour off any fat. Heat 1 tablespoon remaining oil in the skillet over medium heat.  Add the onion and garlic and cook for 4 minutes or until the onion is tender, stirring occasionally.  Add the flour and cook and stir for 2 minutes.  Stir in the chickpeas, broth, tomatoes raisins, bay leaves and crushed red pepper.  Return the chicken to the skillet. Place the skillet into the oven and roast for 25 minutes or until the chicken is cooked through.  Discard bay leaves.  Season to taste.  Sprinkle with the parsley just before serving.
Step 1

Heat the oven to 400°F.  While the oven is heating, season the chicken as desired, then sprinkle with the paprika and cumin.  Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium-high heat.  Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides.  Add another 1 tablespoon oil to the skillet, if needed.  Remove the chicken from the skillet.  Pour off any fat.

Step 2

Heat 1 tablespoon remaining oil in the skillet over medium heat.  Add the onion and garlic and cook for 4 minutes or until the onion is tender, stirring occasionally.  Add the flour and cook and stir for 2 minutes.  Stir in the chickpeas, broth, tomatoes raisins, bay leaves and crushed red pepper.  Return the chicken to the skillet.

Step 3

Place the skillet into the oven and roast for 25 minutes or until the chicken is cooked through.  Discard bay leaves.  Season to taste.  Sprinkle with the parsley just before serving.

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Made With
Swanson® Crafted Roasted Chicken Broth

Swanson® Crafted Roasted Chicken Broth

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