Moroccan Chocolate Chicken

Servings

Calories 378kcal

Ingredients

1/3 cup orange juice
2 Tbsp extra-virgin olive oil or camelina oil
2 Tbsp finely chopped ginger
1 1/2 Tbsp cocoa powder
1 tsp paprika
2 tsp lemon zest
3/4 tsp ground cumin
3/4 tsp turmeric
3/4 tsp salt divided
1/2 tsp cinnamon
2 lbs organic boneless chicken thighs
1 large onion sliced
4 inch medium carrots cut into 1pieces
1/2 cup no-salt-added organic chicken broth gluten and/or dairy free if desired
1/3 cup sliced dried apricots
1/3 cup shelled pistachios
1/3 cup chopped parsley

Instructions

In large flat container, mix together orange juice, oil, ginger, cocoa powder, paprika, lemon zest, cumin, turmeric, 1/2 tsp salt, and cinnamon. Add chicken and let marinate in refrigerator for at least 2 hours, flipping chicken once.
Preheat oven to 350 F. To 13 x 9 x 2 inch baking dish, add onion and carrots and top with chicken broth and remaining 1/4 tsp salt. Sprinkle dried apricots over top.
Top vegetable mixture with marinated chicken thighs and pistachios. Drizzle with marinade juices. Bake for 45 minutes, or until chicken reaches internal temperature of 165 F.
Drain roasting pan juices into small saucepan. Bring to a boil and simmer for 3 minutes, or until slightly thickened.
Divide vegetables and chicken among serving plates and drizzle on sauce. Garnish with parsley.

Notes

Big bird

It’s not that chicken thighs contain more “juice” than breasts, but rather, when you cook them, they retain more moisture than breasts do, making them less prone to drying out. This chicken cut also contains a bit more fat than breasts, resulting in a more succulent mouthfeel.[nutrition-label]

Nutrition