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Moroccan Chicken

Organic chicken thighs and sweet potatoes simmered in a sauce consisting of ground ginger, coriander, cumin seeds, fennel seeds, paprika, and dried red cherries.
Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 2 packages chicken thighs
  • 1 onion- loosely sliced
  • 4 small sweet potatoes- peeled and quartered
  • 2 cloves garlic- chopped
  • 1 tbsp ground ginger
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 pinch saffron threads can be found at any spice shop or food store
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup dried cherries
  • 1/2 cup fresh parsley-chopped
  • avocado oil for drizzling
  • salt/pepper for taste

Instructions
 

  • Place a large pan over medium/high heat. Drizzle avocado oil on the bottom of the pan. Sprinkle salt and pepper on both sides of the chicken thighs. When pan is hot place the chicken thighs skin side down in the pan to brown. When skin side is golden flip the thigh over and brown the other side.
  • When chicken is brown remove the thighs and place on a plate. If pan is dry add a touch more avocado oil. Place onion in the pan and saute. Reduce heat to medium and then add garlic cloves. Saute for a few minutes to release all of the flavors and aromas. Next, add fennel seeds, cumin seeds, paprika, ginger, and coriander. Mix all of the spices into the onion mixture. Add bay leaf, saffron, cinnamon, and tomato paste to the pan. Saute for a few minutes to allow all of the ingredients to combine. Last, add your potatoes and chicken thighs back to the pan. Pour chicken stock over top, cover with a fitted lid and reduce heat to low. Let the chicken simmer for 1 1/2 -2 hours.
  • When chicken is done cooking turn off the heat and sprinkle with fresh parsley. Serve the chicken with a side of white or brown rice.