… as many of you will know it’s always a heart-stopping moment when someone tells you they’ve made one of your recipes… you hold your breath for one, long, drawn-out moment… until they tell you that it was a huge success and everyone loved it…
… I realise that this may come across as rather smug but when I started this blog, other than the obvious push for world domination, I never actually thought for one moment that any of you would turn your hand to one of my dishes, so when the praises for my chicken thigh yakitori came shuffling in I was a little surprised but rather chuffed and it got me thinking about expanding my love for chicken thighs to a little world tour of flavours…
… so we’ll start with North Africa shall we…?
moroccan chicken thighs
in a bid not to alienate my vegetarian friends I have created a veggie version of this dish… The Viking gives it his thumbs up even though there’s a lot of sweet and savoury going on… which is a big deal as you know… it all gets prepped in one big bowl and then poured on top of the chicken thighs or veggie substitute, so no grumbling in the back…
for the marinade
2 medium onions – roughly chopped
2 medium carrots – roughly chopped
2 sticks of celery – roughly chopped
a handful of mushrooms – quartered
5 or 6 cloves of garlic – un-peeled (unless you can be bothered)
1 x 450g tin of chickpeas
1 x 250g tin of chopped tomatoes
a glass of white wine
1 tsp paprika
1 tsp cinnamon
1 tsp turmeric
2 tsp cumin seeds
2 tbsp apricot jam
a handful of olives (I used the fresh, ready pitted ones from the supermarket)
a handful of dried prunes – chopped (I wanted to use apricots but the prunes were in my cupboard)
a handful of almond slivers
some olive oil, salt and pepper
6 chicken thighs or the veggie equivalent (I have used some Quorn ‘chicken’ style portions as I find they take on flavours really well and have a good texture, they also stood up really well to the slow roasting)
– pre-heat the oven to 120C (slow roast) or 180C (fast roast)
– take a very large bow and mix all the ingredients for the marinade together
– if you’re just doing chicken thighs, add them in at this stage… if you’re doing a veggie version as well, then portion the mixture into 2 individual roasting trays and add the ‘meat’
– wrap the roasting trays tightly in foil and roast for 6 hours
– after 5 and a half hours take the foil off, add the almond slivers and turn the heat up to 200 and roast for the final 30 mins until golden
– if you don’t have a long lazy day to make this, 2 hours at 180C will do it justice.
eat and of course enjoy!
I love when people try my recipe and is a success…..
This recipe is amazing Dom!!!!! yummy yummy!!!!
Sue/the view from great island says
This looks glorious, I can't wait to taste it. That shot of the splattered roasting pan says it all!
Inside a British Mum's Kitchen says
Fantastic – LOVE this chicken dish – full of flavor – signing up to follow you!
Susan Lindquist says
Sounds like you'll be getting raves on this one too! Love the apricot jam bit of sweetness with those prunes!
Sarah, Maison Cupcake says
Am highly amused but the prospect of a world tour of chicken thighs… can there be any country that doesn't eat chicken?
Moroccan dish looks wonderful, I love that sweet and spicy mix with olives and stuff. Now all you need is a tagine!
I looove when people try my recipes, it's a huge thrill. Of course, most thrilling when it's one I've developed myself… but still very nice when people make ones I've shared from books, as I do add my own tips and comments and experiences making them, my own pictures of all the steps and it's my post that's “sold” the dish to them, on that occasion. Definitely a thrill!
I also love it when people try my recipes. I'd love this too as North African is one of my favourite cuisines.
Rebecca Subbiah says
looks great 🙂 love recipes like this
Karen S Booth says
There is nothing nicer than a Moroccan thigh and I am lover of all things spicy and tagine-ish! I also LOVE the buzz when you see someone has made my recipe and then blogged it too!
Next stop, French thighs maybe?
Mark Willis says
Sounds great to me Dom, with one exception – I have a personal aversion to cooked olives. I love them cold but, cooked, no.
And me being who I am, I'd want to add some Harissa…
Georgia | The Comfort of Cooking says
What a fabulously flavorful and easy looking recipe. I would love to try this for myself! Thanks for sharing. I'm glad to have found your blog!
Michael Toa says
Looks utterly delicious Dom and what beautiful colours. Love chicken thighs. I know that nervous feeling. Scary, but wonderful when my friends enjoyed the recipe.
Katy Salter @ Pinch of Salt says
a world tour of chicken thighs – yes! This must happen!
Javelin Warrior says
Dom, this sounds delicious but looks even better 😉 And with all these flavors, I'm guessing it would be possible to get away with just chickpeas and mushrooms if I wanted to skip the chicken… Oh, the possibilities =)
ooh lovely sounding dish there, both for the carniverous and the herbivores!
James Brewer says
THis sounds fantastic Dom. I love all the flavours that you have put into this, they all go so well together!
Magnolia Verandah says
Great recipe – looking forward to the world tour!
Phil in the Kitchen says
The Chicken Thigh World Tour – where can I buy the T shirt? These look great.
From Beyond My Kitchen Window says
I think I told you this before, but it might be worth saying it again. You should write a cookbook on just your chicken thigh recipes. Think of all the wonderful chicken dishes you have made. Chicken thighs are so much moister and less expensive than the drier chix breast. You would do such a good job on it. Like the Viking, you have a really nice writing style. I am going to make this chicken dish this coming weekend. I'll let you know how it came out.
I adore Moroccan chicken… yours looks gorgeous!
That chicken looks amazing – suddenly my cottage cheese on toast for dinner doesn't seem quite so appealing!
Kit @ i-lostinausten says
Oh Wow! These looks so appetizing & with all the ingredients that I love! Definitely a winner here! YUM!
Marmaduke Scarlet says
I love Moroccan food and I think the apricot jam is inspired!
I love chicken thighs, so much nicer (and cheaper) than breasts. Recipe looks lovely.
Javelin Warrior says
Dom, I've already expressed my love for this chicken, but I figured I'd drop by again and let you know I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution). The rustic combination of colors, flavors and prep-ease appeals to me greatly. Always a pleasure to follow your food…
Nice. This might get made for dinner this weekend.
From Beyond My Kitchen Window says
This was delicious. I couldn't take a decent picture because it was suppertime and too dark. I had to make a few changes. I bought dates instead of prunes by mistake and used green olives instead of black. The cinnamon was cut in half because I was afraid to use that much. Next time I will use the whole amount. I have to say so far I have made two of your chicken dishes. The smell of both dishes is awesome. Spring break from college was this week for one of my kids and he was pacing in the kitchen. I had to yell at him for opening up the oven door every 5 minutes. Thanks Dom, I will make this one again and again. Just yummy!!!
Looks great. If you like chicken, you might like my take on Sichuan chicken. http://caroleschatter.blogspot.co.nz/2012/03/my-take-on-sichuan-chicken.html
After the overwhelming success of your chicken thigh Yakitori, I cooked your Moroccan chicken thighs the other night. They were pretty good but perhaps just a little too sweet. I'll make it again but I think I'd leave out the jam and carrots next time, and perhaps dry roast the spices a little first. Still looking forward to trying out your other chicken thigh recipes though!
I made this tonight omitting the mushrooms and olives (I didn't have any) and I served it with orange, raisin and almond couscous. A fantastic recipe indeed!