Thank you so much for all your sweet comments on my last post. The bed bug fiasco is hopefully, fingers and toes crossed, over and done with. We moved into a new apartment in the same building, one floor below. Like I said, I really didn’t want to re-locate but after living in a sea of Demetrius Earth the past three months, it seemed like a smart decision.
Anyways, you didn’t come here to hear about bedbugs. Let’s talk about this Moroccan Chicken Skillet Bake, shall we?
You marinate the chicken in cinnamon, honey, fresh orange juice and chili paste for at least 30 minutes – do a load of laundry, watch a TV show or read a book. Then, you sear the chicken in a skillet; throw in bell peppers, kalamata olives and couscous. If you like salty sweet, add in raisins. I’m kind of wishing I did.
Moroccan Chicken Skillet Bake is a dinner packed with Northern African flavor. Not only does look beautiful, it switches up the boring old humdrum of bland chicken. I guarantee you won’t be able to stick to one serving, neither will your friends or loved ones. Enjoy.
If you decide to take a chance on this Moroccan Chicken Skillet Bake, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 4 skin-on, bone-in chicken thighs
- ¼ cup fresh squeeze orange juice
- ¼ cup honey
- ½ tablespoon cinnamon
- ¼ teaspoon chili paste
- 2 cloves garlic, roughly chopped
- ½ cup water
- ⅓ cup couscous
- 1 red bell pepper, seeded and diced
- ¼ cup kalamata olives
- 1 tablespoon silvered almonds, optional
- In a measuring cup, whisk together orange juice, honey, cinnamon, chili paste and garlic. Transfer the chicken thighs to a plastic bag and pour the marinade over top. Refrigerate for 30 minutes.
- Pre-heat oven to 350 degrees F.
- Microwave ½ cup water until boiling. Add couscous and microwave for another 2 minutes. Fluff with a fork.
- In a heavy bottom skillet over medium heat, sear the chicken until crispy and golden brown, about 2 minutes on each side. Add couscous, bell pepper and kalamata olives on top of the chicken. Squeeze half an orange over the mixture. Bake for about 30 minutes, or until the chicken juices run clear. Serve.