Orange Moroccan Chicken Thighs

Yield: 3-4 servings


2 lbs (about 5-6 medium) boneless, skinless chicken thighs

½ cup sliced almonds

1 cup chicken broth

½ cup golden raisins

2 Tbsp all purpose flour

½ tsp sea salt

¼ tsp freshly ground black pepper

1 ½ tsp coriander

¼ tsp red pepper flakes, optional

½ tsp turmeric

1 tsp paprika

1 tsp dried ginger

½ tsp ground cinnamon

2 tsp onion powder

1 tsp garlic powder

Zest of one of the oranges below

2 oranges, cut into segments or 1 can (15 oz) mandarin oranges, drained

¼ cup Flying Olive Blood Orange Extra Virgin Olive Oil or Flying Olive Mandarin Orange Extra Virgin Olive Oil

1 cup white wine

2-3 Tbsp honey or orange marmalade

1 3” cinnamon stick

Cooked couscous for serving, if desired


Rinse and pat dry the chicken thighs. Set aside.

In a low-medium heated dry frying pan, add the slivered almonds and toast, stirring or shaking continually. In about 2-4 minutes, they will start to turn light brown, remove from heat and place on a plate to cool. If left in the frying pan, they will continue to cook (and burn!).

In a microwave-safe dish, add the chicken broth and heat for 2 minutes or until it is hot. Carefully add the golden raisins and let them sit in the broth until needed.

In a medium bowl, mix the flour, salt, pepper, coriander, red pepper flakes (if desired), turmeric, paprika, ginger, cinnamon, and onion and garlic powders. Set aside.

Add the Flying Olive EVOO to a large frying pan and begin heating on low-medium. Watch to be sure it does not burn or smoke. It will be ready when the oil begins to shimmer.

Meanwhile, zest the orange. Remove the remaining pith and cut the orange into segments, removing the membrane as you cut. If you are using canned mandarin oranges, skip this step.

While the oil is heating, place the spice mixture onto a plate. Press each chicken thigh into the mixture and set on another plate. Repeat until all the thighs are well coated. Save any remaining spice mixture.

When the oil is ready, add the chicken to the frying pan and cook until browned, about 4-6 minutes on each side. When done, transfer each piece to a plate covered with paper towels to drain. When all the chicken is browned, add the wine, the chicken broth and raisins, orange zest, cinnamon stick, honey or marmalade, and any leftover spices to the pan. Add half the oranges, reserving the remainder for garnish. Scrape up any browned bits on the bottom. Stir and bring the sauce to a boil. Add the chicken and turn to low and simmer for 10-15 minutes. The thickest part of the chicken should read 165 degrees F with an instant read thermometer. By this time, the sauce should have thickened. Taste (careful-hot!) and season with more salt, pepper, and honey or marmalade, if needed. Remove the cinnamon stick and discard.

Transfer the chicken to plates or a platter. Pour the sauce over each piece. Garnish with the reserved orange segments and sliced almonds and serve.

Submitted by Barb L.