Thursday, April 9, 2015

Moroccan Chicken

I love Middle Eastern dishes, especially easy ones. This recipe combines wonderful flavors with simple preparation, making it a perfect weeknight dinner. The rub can be applied to the chicken in the morning and then left in the fridge to marinate all day. It takes about 30 minutes to finish and cook in the evening.

I really like using chicken thighs here because of the added depth of flavor. But chicken breasts can also be used if that's your preference. You can even cube the chicken and grill as kebabs. But try the chicken thighs first. You'll be glad you did!

Here's the recipe:

2 lbs boneless skinless chicken thighs
2 teas cumin
2 teas paprika
2 teas dried parsley
1 teas garlic powder
1 teas sea salt

Trim as much fat from the chicken thighs as possible. Mix the seasonings together and rub all over the chicken pieces. Place in a Ziploc bag or covered dish and chill in the fridge for at least 2 hours. You can also freeze the chicken at this point.

Heat a little olive oil in an oven proof skillet until very hot. Add the chicken pieces and sear on both sides. It should take about a minute on each side. Transfer the skillet to a 350 degree oven and cook for 15-20 minutes, until the chicken is cooked through.
Serve with pita bread or naan and mint.

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