Moroccan Chicken Thighs

READY IN: 55mins
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.

Ingredients Nutrition


  1. 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.
  2. In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
  3. Add broth, wine & lemon rind.
  4. Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
  5. Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
  6. Suggested side - couscous.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a