Moroccan Chicken Thighs

This is a delicious chicken recipe. Free of gluten, dairy, refined sugar, corn, and garlic.
You can substitute the dried dates for dried figs or dried apricots…or you can use all three fruits! If you can’t tolerate dried fruit, just cancel them out of the recipe, it won’t make a huge difference.
Moroccan Chicken Thighs
1 tsp stevia powder
1/2 tsp corriander
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
2 tsp brown rice flour
1.5 tsp olive oil
12 skinless boneless chicken thighs
2 cups chicken broth divided
8 pitted dried dates chopped
1 tsp brown rice flour
1/4 cup chopped shallots
Place chicken in a bowl. In another small bowl combine the first 5 ingredients. Set aside 1 tsp of the spice mix. Add flour to the remaining spice mix and sprinkle over the chicken.
In a large skillet, brown the chicken in the 1.5 tbsp oil until brown on both sides (4 minutes or so). Remove and keep warm. Add chopped onion to the pan, cook and stir for 3 minutes or until onions are browned. Stir in 1 cup chicken broth and dates, bring to a boil. Reduce heat and return chicken to pan. Cover and simmer for 25 minutes until the chicken’s juice runs clear. Remove chicken and keep warm. Combine the 1 tsp of brown rice flour with reserved spice mix and remaining remaining broth, add to the pan and boil for 2 minutes until the liquid has thickened. Throw the chicken back into the pan.
Ready to serve!
I served this dish with roasted sweet potatoes and parsnips, grilled zucchini and spring peas. It would also be lovely over brown rice or quinoa.

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