Maghrebi Chicken Thighs
2 servings
60 minutes
Maghreb-style chicken thighs are a magnificent dish of Moroccan cuisine, rich in the aromas of traditional spices. It combines the tenderness of chicken infused with a mix of cumin, coriander, paprika, and saffron with the rich, slightly sweet flavor of vegetables. The origins of this recipe date back centuries when Maghreb chefs skillfully used spices to create unforgettable flavor combinations. The slight acidity of tomato paste and the spiciness of ginger add depth to the taste, while braising makes the meat incredibly juicy. The dish pairs perfectly with couscous or fresh bread that absorbs the aromatic sauce. It is suitable for both a cozy family dinner and a festive feast, delighting with the richness of flavors and the warm atmosphere of traditional Moroccan cuisine.
1
In a hot skillet, add olive oil and place chicken thighs skin-side down. Make several shallow cross cuts on the skin to allow flavors to penetrate the meat. Add dry spices, salt, and pepper, and fry the thighs on both sides until golden.
- Olive oil: 3 tablespoons
- Chicken thighs: 4 pieces
- Caraway seeds: 1 teaspoon
- Ground coriander: 1 teaspoon
- Paprika: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Remove the thighs from the skillet. In the remaining chicken fat at the bottom, add chopped onion, grated fresh ginger, and crushed garlic. Fry on high heat until the garlic has a characteristic nutty aroma, then add carrot slices. Fry everything together for 5 minutes.
- Red onion: 1 head
- Fresh ginger: 0.5 teaspoon
- Garlic: 1 clove
- Carrot: 1 piece
3
Return the thighs to the pan. Add tomato paste, mix everything carefully, and press down slightly. Pour in hot water, almost completely covering the chicken, and simmer on low heat for 30-40 minutes until cooked.
- Tomato paste: 1 teaspoon
4
Before serving, you can remove the chicken and evaporate the excess liquid from the sauce over high heat.
- Salt: to taste