Moroccan Chicken Monday
We’re back. Apologies for the brief hiatus from posting these past couple of weeks during which I moved cross-country from LA to NYC. Expect an influx of content coming your way, including a post where I deep dive into what constitutes a healthy home and how important (yet often overlooked) it is to detox our indoor environments. I’ll also be updating the Healthy(ish) NYC Guide, so I’ll give you a heads up about that.
But for now, I highly recommend this one-pan Morrocan-ish chicken recipe that is extremely conducive to doing as little work as possible. Boneless, skinless chicken thighs are amazing because they are very hard to overcook, extremely flavorful, and way easier to work with than bone-in/skin-on. Trust.
It would be ideal to let the chicken sit in the marinade for at least 30 minutes, ideally 2 hours, before cooking. But it will still be great if you don’t have time for this. This chicken is also excellent grilled.
Serves 2-3.
INGREDIENTS:
1 package (~1.5lb) organic boneless, skinless chicken thighs
1 yellow onion, halved and chopped into strips
1/4 cup organic extra virgin olive oil
zest of 1/2 lemon + juice of whole
2 garlic cloves, pressed and minced
1 T paprika
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp pink salt, plus more for sprinkling on top
1 tsp black pepper
Yogurt Sauce (optional): Amazing addition—mix plain greek yogurt with 1-2 minced garlic cloves (or garlic powder in a pinch), pinch of salt, and little squeeze of lemon. Let sit in the fridge, great if made ahead so flavors can mingle.
PICTURED WITH: my current hyper-fixation salad (arugula, chopped cabbage, romaine, red onion, apple, goat crumbles, sometimes avocado, pinch salt, and of course my OG Salad Dressing).
STEPS:
Preheat oven to 400 degrees (later if marinating in advance).
In a small bowl, make the marinade. Add olive oil, lemon zest and juice, minced garlic, and spices.
If marinating in advance, add chicken and marinade to a large gallon Ziploc bag, mashing around with your hands to make sure it’s well coated. Let sit on the counter until ready to cook, ideally 1-2 hours.
If cooking immediately, prepare a glass pyrex baking dish by lining with parchment paper (I like how the parchment closes the marinade in closer to the chicken while cooking, creating a little nest—but optional).
Chop onion. Add chicken, onion, and marinade to the dish, tossing everything to coat. Sprinkle with a little more salt.
Bake for 35-40 minutes. It will be done, no need to check with a thermometer or guess. While cooking, option to make a yogurt sauce and/or side salad.
Enjoy!
