An easy one-pan dinner for Baked Moroccan Chicken using a secret ingredient! This flavourful dish full of spices, veggies and chicken thighs will easily become your go-to weeknight meal.
I’m often asked where I learned to cook. While I wish I had a cute story all about how I learned by shadowing my Mom around the kitchen as a small child, the truth is that I completely took my Mom’s cooking for granted while growing up.
I learned to cook because I had to. It never occurred to me that I might one day have to live without my Mom’s glorious cooking. And then that day arrived and I cried in my dorm room thinking I might starve through my college years.
…I was wrong.
I did in fact find a way to survive college though I will admit that at first it required consuming a lot of cereal. Eventually, I moved into my own apartment and the kitchen slowly became a less intimidating space. I balanced the frozen soups my Mom would send to Montreal with recipes I whipped up from some of my go-to blogs.
It’s in this time that I realized how incredibly fortunate I was to have grown up with someone who ensured we had a delicious meal on the table every night. I should add that she did so all while working a full time job, with FOUR kids. Yes, I am the spawn of a superhero.
After years of practice, I think my cooking skills may slightly resemble those of my mother, albeit with a bit more flair. My Mom can bake up a killer banana bread, but she’s certainly not making it from beans and I can assure you she’s not playing around with chocolate in her moroccan chicken. But no matter what she’s cooking up, she always knows how to feed a crowd.
So I made this dish in honour of Mother’s Day. To thank my beautiful Mother who takes the most amazing care of everyone around her all while making sure there’s a delicious meal on the table. I think she’d be proud of this Baked Moroccan Chicken dish and I may even get her on the secret ingredient train!
Serving size: 4-6 people
- 6 large carrots, peeled and chopped
- 1 large yellow onion, chopped
- 1/2 cup organic chicken stock
- 1/2 tsp sea salt
- 2 pounds boneless, skinless organic chicken thighs
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp dried ginger
- 1 tsp sea salt
- 1/4 cup freshly squeeze orange juice (about half an orange)
- 75 grams of green and black's maya gold dark chocolate (60% chocolate)*
- 2 tbsp olive oil
- 1/4 cup sliced almonds
- 1/4 cup chopped apricots
- Fresh parsley for sprinkling
- In a large bowl melt chocolate. Feel free to use your microwave in 20 second increments of a double-boiler on your stove top.
- Mix in spices, orange juice and olive oil.
- Add in chicken thighs and stir until well-coated.
- Cover bowl and allow to marinate for at least 1 hour.
- Preheat oven to 350 degrees F.
- Add chopped carrots and onion to a 9 x 13 inch baking dish and top with chicken stock and sea salt.
- Top with chicken thighs, any remaining marinade, almonds and apricots and cover with tinfoil.
- Bake for 50-60 mins or until chicken is cooked through fully.
Disclaimer: This post is sponsored by Green and Black’s Organic. I was compensated for my time, however all opinions are my own. Thanks for supporting the brands that help make THM possible and bring more delicious recipes your way!
Where did you learn to cook? Tell me something about your Mom!
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