Moroccan · intermediate
Moroccan Orange And Ginger Braised Chicken Thighs
Tender chicken thighs simmered with warm spices, fresh orange juice, grated ginger, and sweet honey for a rich, aromatic Moroccan skillet braise.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season chicken thighs evenly on all sides with salt and half of the ras el hanout.
- 02
Heat olive oil in a heavy deep skillet over medium-high heat. Sear chicken thighs for 3 to 4 minutes per side until golden brown, then transfer to a plate.
- 03
Add sliced yellow onion and grated ginger to the same skillet. Sauté over medium heat for 5 minutes until soft and translucent.
- 04
Stir in the remaining ras el hanout and cook for 1 minute until fragrant.
- 05
Pour in fresh orange juice and honey, stirring and scraping up any browned bits stuck to the bottom of the skillet.
- 06
Return chicken thighs and accumulated juices to the skillet. Bring liquid to a simmer, cover, and cook on low heat for 25 minutes until internal chicken temperature reaches 165 degrees Fahrenheit.
- 07
Remove lid and simmer uncovered for 5 minutes until the sauce thickens slightly, then sprinkle with toasted sliced almonds before serving.
A LITTLE KITCHEN KNOW-HOW
Spice Blooming
Toasting ground spice blends in warm oil alongside aromatic vegetables to unlock fat-soluble flavor compounds.
Notes from the kitchen
- Use fresh squeezed orange juice for the brightest citrus balance.
- If the sauce reduces too quickly while simmering, add 2 tablespoons of warm water to keep it glossy.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
