There is nothing like a good Moroccan Chicken Recipe!
The aroma, color and flavors are sure to bring warmth to you on a cold winter night.
The flavors and colors of spices create a delightful dish which is important when you have food allergies to keep it creative and delicious.
Some commonly used spices in Moroccan cooking are; Cumin, Ginger, Cinnamon, Coriander, Turmeric, Paprika, Saffron, Anise, Nutmeg, Bay leaves.
I have become very fond of turmeric and use it quite often especially in combination with cinnamon or paprika.
Enjoy this dish alongside homemade zucchini bread recipe or with quinoa.
Moroccan Chicken Recipe Ingredients:
Start by rinsing the chicken thighs and pat dry.
Place the thighs into a frying pan with 1 tbs. of olive oil and evenly coat chicken thighs with Italian seasonings, turmeric, cinnamon and ginger, toss in oil a few time to mix ingredients and coat.
Allow the chicken thighs to fry for 10 mins on medium low heat.
After 10 mins flip the thighs over and allow to cook on medium low for another 10 mins.
Flip thighs over and add the diced Zucchini and Yellow Squash allow cooking for an additional 5 mins to cook the vegetables.
Toss chicken and veggies after a few minutes and add chicken stock and butternut squash (if you use fresh add at same time as zucchini and yellow squash it will take longer to cook).
Once all ingredients are combined allow cooking for 5-10 more mins (check the temp of chicken before serving) and serve immediately with zucchini bread or quinoa.
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