Pan Braised Moroccan Chicken Thighs
Get this quick and easy pan braised Moroccan chicken thigh recipe by Michael Smith from Chef Michael's Kitchen.
- 20 minutes
- 20 minutes
- 6 servings
As seen on Chef Michael's Kitchen
- For the Chicken:
- A splash of vegetable oil
- 6 chicken thighs
- 2 onions, chopped
- 1 carrot, chopped
- 4 cloves of garlic, sliced
- 1 tablespoon of Ras El Hanout spice blend (you may substitute 1 teaspoon each of cumin, cinnamon & ground coriander)
- 1 cup of orange juice
- ½ cup of marmalade
- The juice and zest of 1 lemon
- ½ teaspoon of salt
- ½ cup of pistachios
- ½ cup of olives
- ½ cup of figs
- For the Couscous:
- 1 cup of couscous
- 1½ cups of boiling water
- Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan.
- Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes.
- Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
- Add the onion, garlic and carrots to the pan. Sauté to heat through, a minute or two.
- Add the Ras el Hanout and stir a minute more.
- Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165°F, about 15 minutes.
- Put the couscous in a small saucepan with a tight-fitting lid. Pour the boiling water over and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.
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