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.
cost per recipe: $10.85
The price is determined by the national average.
bone-in chicken thigh, skin removed
tablespoons smoked paprika
tablespoon ground cumin
tablespoons extra virgin olive oil
extra large onion, chopped (about 2 cups)
cloves garlic, thinly sliced
tablespoons all-purpose flour
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
cups Swanson® Crafted Roasted Chicken Broth
pint whole grape tomatoes
cup golden raisins
teaspoon crushed red pepper
tablespoons chopped fresh parsley
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.