Moroccan Chicken Thighs with Carrots & Brussels Sprouts Recipe

Cooking Directions

• STEP 1.In a bowl, combine cumin, paprika, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.
• STEP 2.Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
• STEP 3.In the same skillet, add the carrots and Brussels sprouts. Cook for 5 minutes, stirring occasionally, until slightly softened.
• STEP 4.Return the chicken thighs to the skillet, nestling them among the vegetables. Cover the skillet and cook for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
• STEP 5.Serve the Moroccan chicken thighs with carrots and Brussels sprouts hot, garnished with fresh cilantro or parsley.

Cooking Tips

• For extra flavor, marinate the chicken thighs in the spice mixture for at least 30 minutes before cooking.
• Make sure to brown the chicken thighs well before adding the vegetables to develop a rich flavor.
• Feel free to adjust the spices according to your taste preferences. Add more paprika for a smokier flavor or increase the amount of cinnamon for a sweeter taste.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or in the oven to maintain their texture and flavor.
• Serve the Moroccan chicken thighs with couscous or rice for a complete meal. You can also serve it with a side salad or roasted vegetables.