Baked Moroccan Chocolate Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Ingredients
Scale
- 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
Instructions
- 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.
Notes
*roughly 2.6 ounces of chocolate.
Nutrition
- Serving Size: 4-6 people
Find it online: https://www.thehealthymaven.com/baked-moroccan-chicken/