Low Iodine Moroccan Cinnamon-Spice Chicken Thighs with Sweet Potatoes
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2½ lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp honey
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 tbsp dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate and set aside.
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