Moroccan Chicken Thighs

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

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.