Moroccan chicken thighs

Moroccan chicken thighs

By:
Mary L
Edited on Jan 19, 2005

It's the spice that makes it.

Ingredients

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

Directions

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.


Baker's Comments

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now