Moroccan Chicken Thighs with Olives

Moroccan Chicken Thighs with Olives

Happy Halloween, guys! Although, I am not a huge fan of the holiday, and I really do apologize for not posting more Halloween-inspired recipes, I can appreciate an insane amount of candy going into my belly. I think today being Halloween and all is a perfect excuse to over-indulge in sweet treats, and although I don’t have anything sweet for you guys today, I do have a scarily, spicy Moroccan chicken thigh recipe that you are just going to crazy over. It’s really that good. I think Zach’s exact words were: “Justine, I think these are the best chicken thighs you’ve ever made.” This means a lot coming from someone who I think is the pickiest person on the planet!

Ingredients

  • 2 tablespoons canola, vegetable or coconut oil
  • 1 1/2 pounds chicken thighs (4-5 thighs), skin on and bone in
  • salt and black pepper
  • 1 medium-sized yellow onion, diced
  • 3 cloves of garlic
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon harissa
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (more or less to taste)
  • 1 1/2 cups chicken broth
  • 1/2 cup beer (I used an IPA)
  • 3/4 cup green olives
  • 1 teaspoon cornstarch, mixed with 2 teaspoons of water
  • 1 1/2 cups uncooked couscous
  • 1 tablespoon fresh cilantro, chopped
Read the whole recipe on Cooking and Beer