Chicken

Moroccan Chicken

 This Moroccan Chicken is baked in individual parchment packets and is a fun way to present a dinner to your guests

Our Son, Mike, called these “Chicken Presents” when he was younger.  The name kind of stuck, so that’s what they’re called in our house

Best part is you can prep these way ahead of time and leave the parchment packets in the fridge until you’re ready to bake

You’ll need 8 chicken thighs, bone-in is fine.  You can also use 4 thighs and 4 legs.  Whatever floats your boat

I am leaving the skin on to add moisture but I did trim off any excess fat

Chop 1 red onion, slice 4 garlic cloves, zest a lemon and measure out 1 cup of craisins and one cup of black beans and a drizzle of olive oil

You can use one cup of canned black beans that have been rinsed.  If you plan ahead, you can use dried black beans and soak overnight.

{Not shown are 4 carrots, peeled and sliced.  Apparently they were busy at the time of the photo shoot}

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In a large bowl, combine the onion, garlic slices, lemon zest, craisins, black beans and a drizzle of olive oil

Oh, and the carrots finally arrived.  How nice

Now for the spices that make this dish taste Moroccan

One teaspoon each of dry ginger, kosher salt, black pepper, cumin, paprika and garlic powder.  You’ll also need 8 sprigs of fresh thyme

What a beautiful spice rainbow!

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Stir about half of the spices into the veggie mixture and reserve half to sprinkle on the chicken thighs

I have sheets of parchment;  if you have parchment in a roll, tear off four – 16 inch pieces and spray in the center with cooking spray

Evenly divide the veggie mixture over the parchment sheets and top with 2 chicken thighs

Sprinkle the tops of each thigh with the reserved spice mixture and thyme sprigs

Now to wrap the “presents”

Bring the 2 short ends together and roll away from you until folded snugly

Fold each of the ends in toward each other and tuck underneath the packet

Place all of the packets on a sheet pan and bake at 375 for about an hour and 10 minutes until the chicken is cooked through

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Cut each packet open and give everyone their highly anticipated present!

  Juicy chicken seasoned just right with the warm spices of Morocco on top of veggies sweetened with cranberries… So tasty!

Serve the chicken over the vegetables and with Herbed Cous Cous as a side if you’d like

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Enjoy!

Simply Sundays! ~ Moroccan Chicken

  • Servings: 4
  • Time: 30 mins prep, 1 hour, 10 mins cook
  • Difficulty: Medium
  • Print

Ingredients

8 chicken thighs

1 red onion

4 garlic cloves

zest of a lemon

1 cup of craisins

1 cup of black beans

4 carrots

drizzle of olive oil

1 teaspoon dry ginger

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

8 sprigs of fresh thyme

Directions

Preheat oven to 375 degrees

Trim the chicken thighs and remove any excess fat

Chop 1 red onion, slice 4 garlic cloves, zest a lemon, peel and slice 4 carrots; measure out 1 cup of craisins and one cup of black beans

In a large bowl, combine the onion, garlic slices, lemon zest, craisins, black beans, carrots and a drizzle of olive oil

Mix together one teaspoon each of dry ginger, kosher salt, black pepper, cumin, paprika and garlic powder in a small bowl

Stir half of the spices into the veggie mixture and reserve half to sprinkle on the chicken thighs; tear off four – 16 inch pieces and spray in the center with cooking spray

Evenly divide the veggie mixture over the parchment sheets and top with 2 chicken thighs; sprinkle the tops of each thigh with the reserved spice mixture and thyme sprigs

Bring the 2 short ends together and roll away from you until folded snugly; fold each of the ends in toward each other and tuck underneath the packet

Place all of the packets on a sheet pan and bake at 375 for about an hour and 10 minutes until the chicken is cooked through

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