Moroccan Sweet and Tangy Chicken Thighs With Rice and Dried Fruit Stuffing 

This is my all time favorite chicken recipe that has it all. It’s like a whole meal tucked into a juicy chicken thigh. 
The filling is mixed with Cinnamon, dried fruits, and pine nuts. The chicken is brushed with a sweet and tangy sauce with herbs, honey, and lemon. The whole dish is baked in the oven, low and slow, until juicy, sweet, savory, tangy, and tender perfection. 

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Now, stop drooling on your keyboard and check out the recipe below!!! 

Moroccan Sweet and Tangy Chicken Thighs With Rice and Dried Fruit Stuffing 

Materials 

-4 lbs of chicken leg quarters, with skin on (8 chicken leg quarters)  IMG_0024

For stuffing:

-1 tablespoon olive oil

-2 and 3/4 cups cooked basmati rice (cook about 1.5 cups of rice)

-4 dry figs, diced

-4 medjool dates, diced

-1/3 cup raisins

-3 prunes, diced

-1/4 cup pine nuts

-1 teaspoon cinnamon

Note: Feel free to use any dry fruits including dried apricots, golden raisins, etc. 

For Sauce: IMG_0026

-juice of one lemon 

-3 tablespoons live oil

-1 tablespoon dry parsley 

-1 tablespoon dry dill 

-1/2 teaspoon paprika 

-1/2 teaspoon salt 

-1/2 teaspoon pepper 

-1.5 teaspoon honey 

-1 large garlic clove, finely diced 

Method

Heat 1 tablespoon olive oil in a pot, add 1.5 cups of rice and half a teaspoon salt. Toast for two minutes on medium-high heat. Add 3 cups of water, cover pot, reduce heat to low and cook for 25 minutes or until fully cooked. Let cool. 

Mix rice with the rest of stuffing ingredients in a medium bowl. 

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Lay a chicken thigh on a cutting board and gently pull the skin away from the flush on the chicken and using your hand, stuff rice under the skin as far as you can without ripping the skin. You can use a spoon to help you. Pull the skin over the edge of the pile of rice, you may push a toothpick through the skin and flesh to help keep everything in place–just remember to remove before serving. Lay out in an aluminum tray. Repeat on all chicken quarters.  

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Preheat oven to 350F. 

Mix all sauce ingredient in a small bowl. 

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Brush chicken leg quarters with the sauce.

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Place in oven covered for 1.5 hours and uncovered for an additional hour. Spoon some liquid over the chickens every so often. 

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This is just so delicious, I can’t wait for you all to try it!! 


Best, 

Shirley 

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One thought on “Moroccan Sweet and Tangy Chicken Thighs With Rice and Dried Fruit Stuffing 

  1. Reblogged this on Dibbles and Dabs and commented:
    Sister Who Dish always seems to post a new #recipe that just makes my mouth water! Here is a chicken recipe with Moroccan Sweet and Tangy Sauce with Rice and Dried Fruit Stuffing that I cannot wait to try. I just know it will make it to the top of my “gotta make it all the time” list! I have always loved the combination of rice and dried fruit with poultry so I just know I’m going to really love this recipe.

    Thanks for sharing the chicken love, Sisters Who Dish!

    Like

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