Moroccan Chicken Skillet Dinner
A chicken thigh recipe with warm spices, this Moroccan cuisine is the perfect weeknight dinner. A mixture of golden raisins, cherry tomatoes, and chickpeas simmered and cooked together with red wine vinegar and cinnamon and curry, this skillet dinner is amazing served with couscous.
Servings: 4 people
- 2 lbs chicken thighs, bone-in or boneless,skinless
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
- 1 pint cherry or grape tomatoes, halved
- 15 ounce can of chickpeas, rinsed and drained
- ⅓ cup golden raisins
- 1 teaspoon red wine vinegar
- 1 teaspoon ground curry
- ¼ teaspoon ground cinnamon
Preheat oven to 400°F.
Season the thighs with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken and pan sear until golden brown, about 4-5 minutes on each side.
Flip each piece of chicken and add the tomatoes, chickpeas and raisins to the skillet. Mix together and continue to cook on medium heat for about 3 minutes.
If the skillet you're using is not oven safe, transfer the moroccan chicken to either a pyrex dish or an oven safe dish. I use either a cast iron skillet or a dutch oven.
Cook for about 20 minutes in the oven, or until internal temperature reaches 165°F.
In a separate bowl, mix together the red wine vinegar, curry, and cinnamon.
Once the thighs are done, stir the spice mixture into the dish. Serve over couscous and top with parsley and fresh squeezed lime juice.
- Try adding some sort of nut, like pistachio or almond slivers, to this dish. Green olives, onion, capers, dried apricots, and fresh squeezed lemon juice are also great additions.
- As for the spice mixture, try adding in paprika, ginger, coriander and turmeric. You can also add other spices such as allspice, garlic powder, or onion powder.
- If you're not feeling couscous, try serving this moroccan dish with quinoa or my ono rice.
- Both boneless and bone-in thighs work well in this recipe. Bone-in thighs tend to be more flavorful, juicy, and tender but take a bit longer to cook. I use a digital meat thermometer and when the internal temperature reaches 165°F, it's done and you are ready to eat.
- I don't recommend freezing this dish. It's best fresh. If there are leftovers, store in a container with a lid in the refrigerator for 2-3 days.
Calories: 762kcal | Carbohydrates: 44g | Protein: 48g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 488mg | Potassium: 1131mg | Fiber: 9g | Sugar: 15g | Vitamin A: 784IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 6mg