Moroccan Lemon Chicken
Tender boneless chicken thighs and flavorful orzo braised with fragrant Moroccan spices and topped with olives, lemon and fresh parsley. All you need is one pan and 30 minutes and you’ve got yourself one fabulous, flavorful family dinner.
3 tbsp Eureka Lemon Olive Oil
6 boneless skinless chicken thighs
1/2 onion, chopped
5 garlic cloves, finely minced
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2/3 cup orzo
1 1/3 cup chicken broth
1/4 cup chopped fresh parsley
salt and pepper
Season both sides of chicken with salt and pepper. Heat Eureka Lemon Olive Oil in a large nonstick skillet over medium-high heat until shimmery. Arrange thighs, skin side down, in preheated skillet. (If your pan is too small, cook the chicken in several batches. Do not overcrowd the pan.) Cook for 4 to 5 minutes or until lightly browned; flip and cook other side for another 3 to 4 minutes. Transfer to a plate and set aside.
Return skillet to medium heat. Add onion and garlic and sauté until fragrant and starting to soften, about 2 to 3 minutes, scraping up any leftover brown bits from the chicken as well. Add spices and stir until onions are fully coated with spices.
Add orzo and stir to coat.
Add chicken broth and Sicilian Lemon White Balsamic and bring to a simmer. Place chicken thighs back in the skillet in a single layer, nestling them down into the orzo.
Continue to cook, stirring occasionally so orzo doesn’t stick to the bottom, about 8 to 10 minutes or until orzo is al dente and a thermometer inserted into the thickest part of the largest thigh reads 165 degrees F. Stir in olives and remove from heat. Spoon into serving dishes and served warm topped with a sprinkle of fresh parsley.
