Exotic Moroccan Chicken Thighs
""chicken (thigh) (56%), tomato (tomato, tomato juice, citric acid (330)), chicken stock (water, chicken bones, leek, onion, celery), red onion, lemon juice (preservative (202)), currants, blended olive oil, ginger, spice blend (salt, cumin powder, cinnamon, black pepper, turmeric, sweet paprika, chilli), coriander, thyme, honey, garlic, cumin seeds, saffron""
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Tender chicken thighs in a rich Moroccan sauce with a blend of spices, currants, and saffron, served over fluffy couscous.
ingredients
- 4 bone-in, skin-on chicken thighs
- 1 can diced tomatoes
- 1 cup chicken stock
- 1 red onion, diced
- 2 tbsp lemon juice
- 1/4 cup currants
- 2 tbsp olive oil
- 1 tsp grated ginger
- 1 tbsp spice blend
- 1/4 cup chopped coriander
- 1 tsp dried thyme
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- Pinch of saffron threads
steps
- 1.
Preheat oven to 375°F.
- 2.
Season chicken with salt and pepper, sear in a hot skillet.
- 3.
In the same skillet, sauté onion, add tomatoes, stock, lemon juice, currants, and spices.
- 4.
Nestle chicken into the sauce, cover, and bake for 45 minutes.
- 5.
Remove chicken, stir in coriander, thyme, honey, garlic, and saffron.
- 6.
Serve chicken over couscous, spooning sauce on top.
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