Moroccan-Inspired Chicken Thighs

  • 8 skinless chicken thighs
  • 2 Tablespoons olive oil
  • 1 red onion, diced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 1/2 cups carrot juice
  • 1/2 cup chicken broth
  • 6 pitted prunes, diced

Season the chicken thighs with salt and pepper.  Drizzle olive oil in a saute pan and add chicken.  Brown both sides, approximately 2 minutes per side.  Remove from pan.  Add onion to the pan and saute until it is soft and lightly brown.  Pour in carrot juice and broth.  Bring to a boil and stir.  Add ginger, cinnamon, and cumin and stir.  Place the chicken thighs back into the pan.  Add in the prunes.  Cover and simmer for 15 minutes.  Stir and turn over the chicken thighs.  Cover and simmer for 15 minutes more. 

Remove chicken from pan and place on a serving dish.  Pour the sauce over the top of the chicken and serve. 

This dish is delicious with brown rice. 



One Response to “Moroccan-Inspired Chicken Thighs”


  1. A scurmptious day the anti-inflammatory way! « Happy Body Happy Life - July 22, 2011

    […] Moroccan-Inspired Chicken Thighs […]

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