Moroccan Skillet Chicken Thighs

Moroccan chicken skillet

Serves 4

12-16 chicken thighs
1 Tbsp oil
1 tsp each; curry, turmeric, garlic powder, paprika, cumin, salt
dash of cayenne
2 cloves garlic, minced
2 tsp ginger, minced
1 onion, diced
2 carrots, diced
4 cups butternut squash, cubed
½ full fat canned coconut milk
1 cup unsweetened almond milk AND chicken broth
2 peaches or apple, sliced
1 lemon, sliced

Preheat oven to 375.
Mix rub ingredients together and then coat the thighs with the spices. In a large skillet heat oil over medium high heat. Sear each thigh, working in batches, for 2-3 minutes or until browned on each side. Remove to a plate. Add more oil if needed, reduce to medium and add to the skillet the next 5 ingredients. Cook, stirring often, for approx. 5 mins. Add the next 2 ingredients (coconut milk & broth) and bring to a boil. Add chicken back in along with the lemon slices. Place in the oven and bake for approx. 20 mins. Remove from oven add in the peaches and bake for another 5 mins, just until the peaches have soften slightly. Taste for seasoning and remove lemon slices.

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