Ingredients

For the Moroccan spice blend:

• 2 tsp ground coriander
• 1 1/2 tsp ground cumin, divided
• 1 tsp ground turmeric
• 1 tsp sweet paprika, divided
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• Dash of pepper

For the Moroccan chicken thighs:

• 3 Tbsp olive oil, divided
• 750 g skinless chicken thigh fillets
• 1 large onion, chopped
• 4 carrots, peeled, chopped
• 4 garlic cloves, minced
• 1 cup chicken stock
• 400 g (1 can) diced tomatoes
• 1 lemon, juiced + 1/2 lemon sliced
• Mission figs {optional}
• Green olives {optional}

Garnish:

• 4 Tbsp. freshly chopped flat-leaf parsley
• 1 Tbsp. freshly chopped coriander

Method

Preheat the oven 200 ºC

First up, combine all the spices and coat the chicken thighs. Set aside.

Prep the rest of the ingredients, then add 2 tablespoons of olive oil to a large ovenproof pan (ideally with a lid). Add the chicken thighs and sear until some nice golden colour appears. (about 3 mins per side). Remove from the pan.

Add another tablespoon of oil — add the onion and sauté for 2 mins or so. Add the carrot, garlic 1/2 tsp of cumin & 1/2 tsp of paprika. Keep cooking on a medium heat for about 4 mins.

Add the chicken stock, lemon juice, diced tomatoes — stir and simmer for a couple of minutes.

Stick the chicken thighs into the pan carefully. Add the lemon slices, olives & figs if you like (both optional) but olives highly recommended 😉

Cover and stick in the over for 30 mins or so. Remove and garnish with flat leaf parsley.

Serve with couscous, rice or flat-breads.

Absolutely more-ish (get it…;)