Moroccan Chicken


Moroccan cuisine usually contains a combination of sweet & savory flavors. When you see cinnamon in this recipe, don’t be surprised. It’s a very normal spice used in other countries to enhance the flavors of their savory dishes.

Pairing this chicken with a Spaghetti Squash is a wonderful pairing because the spaghetti squash will have a natural sweetness to it that mingles well with the flavor combination in the chicken. There is a great sauce that is created while the chicken is cooking under the lid & putting that sauce over a spaghetti squash is divine.


Moroccan Chicken


3 pounds chicken thighs, boneless, skinless
1 pint grape tomatoes
1 yellow onion, chopped
2 cloves garlic, minced
1/4 cup chicken broth
2 tablespoons ghee
2 teaspoons olive oil
1 tablespoon tapioca flour
1 teaspoon each: ground coriander, ground cumin & salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon

garnish: 2 tablespoons fresh chives


combine tapioca flour, coriander, cumin, salt, pepper & cinnamon in a large shallow dish. dredge chicken, making sure it is completely coated in seasonings.

melt ghee in a cast iron skillet over medium-high heat. brown chicken thighs, 4-5 minutes per side. remove chicken to a plate.

add olive oil in the pan & then sauté onions 3-5 minutes, add in garlic & tomatoes & continue cooking an additional 3-5 minutes, just until skin of tomatoes begins to blister. {you may need to reduce heat to keep garlic from burning}

place chicken pieces, in a single layer, back into pan on top of tomatoes & onion. pour chicken broth into the skillet.

turn heat to low, cover & cook an additional 15 minutes.

garnish with chives.

Love, Cara