Moroccan Chicken Thighs

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Step: 1

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Step: 2

Preheat the oven to 375 degrees F (190 degrees C).

Step: 3

Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

Step: 4

Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.

Step: 5

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Step: 6

Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Step: 7

Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Per Serving: 539 calories; protein 39.2g; carbohydrates 14.3g; fat 37.7g; cholesterol 130.6mg; sodium 1815mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and got eat , it is much important to include some easy foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just pleased it in the first place."

When it comes to dinner , much eat or eating too much of the bad item of food will make lead to trouble on sleeping. On the other side, a meal that is less than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .