Total Time
55mins
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

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.

5 5

This was excellent. I followed recipe exactly except only had 8 thighs and I cooked a little longer. The flavors were out of this world. I am just a dad who has had to start cooking more than just on the grill since my wife went back to work. It is recipes like this that make me look like I can actually cook. It was an easy recipe for a novice and the results exceeded all expectations.

5 5

I will make this at least once a week. 12 thighs were not enough at all for my family.Even my youngest daughter dislikes almost any kind of meat ate 4 of them. I used a new broth out that I found that was white wine & herb chicken broth and some shallots that I had on hand. I also made it with skinless boneless chicken thighs.Very very easy and went perfect with the moroccan carrot salad and lentils with spinach.