Moroccan Chicken a'la Dana

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Servings: 4  |  Prep: 15 min  |  Bake: 35 min  |  Cook: 5 min


Ingredients:

2 tablespoons flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
4 chicken thighs, bone in, skin on
2 teaspoons canola or vegetable oil


Directions:

  1. Preheat oven to 375.  In a large, resealable ziplock bag, mix flour and spices.  Add chicken thighs to baggie, one at a time, and shake to completely coat.  

  2. In a large, oven-proof skillet, heat oil over medium high heat.  Add chicken thighs.  Cook for a total of 5-6 minutes, flipping once halfway.  Brown all sides.

  3. Move skillet to oven, and bake for 40-45 minutes or until done (no longer pink, juices run clean).



Comments

  1. Red Leigh CooperSeptember 19, 2020 at 4:57 AM

    Delicious!! This is a seriously great tasting and easy recipe everyone should have on hand!!

    ReplyDelete

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