Maghreb Chicken Thighs

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This dish pairs perfectly with couscous, which is prepared by placing the grain in boiling water, adding salt, a tablespoon of olive oil, and a sprig of thyme.

Ingredients

Chicken Thighs - 4 pieces
Garlic - 1 clove
Spanish onions - 1 head
Carrot - 1 piece
Toasted Cumin Seeds - 1 teaspoon
Ground coriander - 1 teaspoon
Paprika - ½ teaspoon
Grated Ginger Root - 1 teaspoon
Grated Ginger Root - ½ teaspoon
Passata Tomato Sauce - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 3 tablespoons
Saffron - a pinch

Step by Step guide

Step 1

In a heavily heated skillet, add olive oil and place the chicken thighs skin-side down. Make several shallow cross cuts on the skin beforehand to allow the flavors to penetrate the chicken meat more deeply. Add the dry spices, salt, and pepper, and fry the thighs on both sides until golden brown.

Step 2

Remove the thighs from the skillet. In the remaining oil with chicken fat, add the coarsely chopped onion, grated fresh ginger, and crushed garlic clove. Fry over high heat until the garlic develops a characteristic nutty aroma, then add the carrot slices. Fry everything together for 5 minutes.

Step 3

Return the thighs to the skillet. Add the tomato paste, gently mix everything, and slightly press down. Pour in hot water, almost completely covering the chicken, and simmer on low heat for about 30–40 minutes until cooked through.