Moroccan chicken thighs

Moroccan chicken thighs

Mary L
Edited on Jan 19, 2005

It's the spice that makes it.


12 chicken thighs with bone (4 1/2 lbs total) skin removed, 3/4 teaspoon salt, 1 T olive oil, 2 medium onions halfed and thinly sliced,1 teaspoon ground cumin, 1/2 teaspoon turmeric,1/2 teaspoon ground cinnamon, 1/8 teaspoon cayenne,1 can (141/2 ounces) chicken broth, 1/2 cup white wine, 1T grated lemon rind


1-season both sides of the chicken with 1/4 t salt.2- heat oil over medium-high in 12-inch skillet brown half the thighs at a time 3 min per side.remove 3- in drippings saute onion 5 mins. Add cumin,turmeric,cinnamon,cayenne and remaining 1/2 t salt. Cook 1 min addd broth,wine.and lemon rind. Return thighs to skillet so that they are partially covered by broth. Bring to a boiling reduce heat to simmer.4- Cook uncovered 15 mins turning thighs halfway, until temperature is 170 on instant-read thermometer.

Not a NESTLÉ®-tested recipe.

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