Recipe by SusieQusie
Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine.
Top Review by hgravel
I followed the recipe and found the spices to be perfect, contrary to the other review which suggested doubling the spices. My husband really enjoyed this recipe. I have made other Moroccan dishes and next time I will add raisins, apricots and olives.
- 12 skinless chicken thighs
- 3⁄4 teaspoon salt
- 1 tablespoon olive oil
- 2 medium onions, thinly sliced
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cayenne pepper
- 1 3⁄4 cups chicken broth
- 1⁄2 cup white wine
- 1 tablespoon grated lemon rind
Directions See How It's Made
- Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
- In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
- Add broth, wine & lemon rind.
- Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
- Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
- Suggested side - couscous.