Moroccan Lemon Chicken Thighs

This Moroccan spiced chicken recipe is a streamlined version of a traditional Moroccan lemon chicken tagine. It's a 30-minute skillet recipe, all cooked in one pan. Exotic Mediterranean flavours in a simple weeknight meal! Gluten-free, Paleo and Keto.

Course Entrée/Main

Cuisine American

Diet Gluten Free

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings thighs

Calories 189kcal

Author Elaine

Equipment

Ingredients

1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepepr, freshly ground
3 tablespoon olive oil, extra virgin
½ cup yellow onions, sliced
2 cloves garlic, roughly chopped
1 pound chicken thighs, boneless, skinless, (about 6 thighs)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup chicken broth, low sodium
1 large lemon
1 cup cherry tomatoes, or other small tomatoes
½ cup mild green olives, like Castelvetrano

Instructions

Combine the spices: cumin, garlic powder, onion powder, coriander, paprika, sea salt and pepper in a small bowl.
Sprinkle the spice mix over both sides of each chicken thigh.
In a large skillet, heat oil over medium-high heat.
Add sliced onions and sauté until softened, then add coarsely chopped garlic cloves. Stir for 1 minute.
Add the chicken thighs. Sear on one side for 4- 5 minutes until nicely browned, then flip and sear on the other side for 4 - 5 minutes. Sprinkle with herbs.
Remove the chicken from the pan and keep warm while you add lemon juice and scrape up the brown bits from the pan. Add the chicken broth, bring to a boil, then lower the heat to a simmer.
Return the chicken to the pan. Add cherry tomatoes and olives. Simmer while the tomatoes softened and the sauce reduces.
Check the temperature. The chicken is done when an instant-read thermometer registers 165°F. when inserted into the thickest part of each thigh.
Remove from the pan and serve with vegetable side dishes, or over rice or quinoa.

Notes

Keep leftovers covered in the fridge for three days. You can freeze this dish, too. Store in an airtight container in the freezer for up to 3 months.

To reheat, thaw in the fridge overnight, then reheat in a skillet over low to medium heat until heated through. You may want to add a little more chicken broth to the pan.

Nutrition