Happy Halloween, guys! Although, I am not a huge fan of the holiday, and I really do apologize for not posting more Halloween-inspired recipes, I can appreciate an insane amount of candy going into my belly. I think today being Halloween and all is a perfect excuse to over-indulge in sweet treats, and although I don’t have anything sweet for you guys today, I do have a scarily, spicy Moroccan chicken thigh recipe that you are just going to crazy over. It’s really that good. I think Zach’s exact words were: “Justine, I think these are the best chicken thighs you’ve ever made.” This means a lot coming from someone who I think is the pickiest person on the planet!
So, did I ever tell you guys that Zach HATES olives…like hates them with a passion. I’m sure we have been down this road before. We’ll just add this to the other things he happens not to love, like lemons for example. It’s all very interesting, since Zach’s mom’s side of the family is very Greek, and they love their olives and lemons. This makes me sad since I adore anything with olives and lemon.
For this recipe, I literally had to make two batches of sauce because even if I don’t serve Zach olives, he can still taste that they have been near his food. I’m dead serious. This is how much he hates them.
Well, moving along, to the specifics…this recipe is surprisingly easy for all of the bold flavors going on. It is sooo flavorful, and has just that hint of spiciness that you crave with a Moroccan dish.
These Moroccan chicken thighs start by browning heavily seasoned thighs in a large dutch oven. You make the sauce by combining some pretty fabulous ingredients: onion, ginger, garlic, and an abundance of spices. The chicken is then braised in the mixture with chicken broth and a good IPA. It’s finished off with olives and served on a bed of buttery couscous.
What more could you want?!
P.S. I added cornstarch to the recipe and I do this often when making sauces. I like this sauce on the thicker side, and if you would rather have it thinner, you may skip this step. It’s all based on personal preference.
Happy Halloween, guys! Have a great weekend and gear up because there are a ton of Thanksgiving recipes coming your way in the next two weeks! Woo!
Recipe Slightly Adapted from The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs