Moroccan-Style Chicken Thighs Recipe

Step by Step Method

Step 1

Sprinkle chicken with pepper and salt.

Step 2

Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned.

Step 3

Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.

Step 4

Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute.

Step 5

Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute.

Step 6

Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil or parsley.

Tips & Variations

Large dutch oven, or
Large covered pot

ImPat

OMG this is so good and so full of flavour, I scaled back to use 6 thighs for 3 of us so skipped step 3, also only made up to step 5 left for about 2 hours before recommencing for the last step (had to leave the kitchen free for the DH and continued for the last bit while he was eating), thank you for a delicious meal KUW, made for Alphabet Soup tag game.