Easy Moroccan Chicken Thighs

By lkalemba

Ingredients

• 2 Tbsp Olive Oil
• 1 Tbsp Butter
• 8 Boneless, skinless chicken thighs (approximately 1.5 pounds)
• Kosher Salt & Freshly Ground Black Pepper
• 1 Medium Onion, diced
• 4-6 Garlic Cloves, minced
• 1 Tbsp Fresh Ginger, minced
• 1 tsp Ground Cinnamon
• 1 tsp Ground Turmeric
• 1/4-1/2 tsp Red Chili Flakes (to Taste)
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper
• 1/2 cup Dried Apricots, roughly chopped
• 1/2 cup Pitted Prunes, roughly chopped
• 1/4 Kalamata or Green Pitted Olives, sliced
• 2 cup Chicken Broth
• 1/4 cup Plus 2 Tbsp. Fresh Italian Parsley, roughly chopped (divided use
• 1 tsp Lemon Zest

Preparation

Step 1

Heat oil and butter in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Pat chicken dry and season both sides with salt and pepper. Add chicken and cook until medium brown, approximately 6-8 minutes. Turn chicken over and cook 3-5 additional minutes until brown on both sides. Remove chicken and set aside.

Reduce heat to medium. Add onion and sauté until soft and golden, 5 to 6 minutes. Add garlic and ginger and continue cooking, stirring constantly, for 3 minutes. Add cinnamon, turmeric, chili pepper flakes, salt, and pepper; stir to combine. Return chicken to pot and add apricots, prunes, olives, chicken broth, and ¼ C. parsley. Bring mixture to a boil, remove pot and cover; place in 350 degree oven for approximately 30 minutes. Remove from oven, place chicken on platter and top with remaining parsley and lemon zest.