Moroccan BBQ Glazed Chicken Thighs

• •1.5 lb Boneless, skinless chicken thighs (about 6-8 thighs)
• •2 tbsp Olive oil
• •1 tbsp Smoked paprika
• •1 tsp Ground cumin
• •1 tsp Ground coriander
• •0.5 tsp Ground ginger
• •1 tsp Garlic powder
• •1 tbsp Brown sugar
• •0.3 tsp Cinnamon
• •1 tsp Salt
• •0.5 tsp Black pepper
• •0.5 cup Ketchup
• •2 tbsp Honey or maple syrup
• •1 tsp Harissa paste (or more, to taste)
• •0.5 piece Preserved lemon (pulp removed, rind finely minced)
• •4 piece Dried apricots (finely chopped)
• •0.3 cup Chicken broth or water
• •2 tbsp Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Pat chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, cumin, coriander, ginger, garlic powder, brown sugar, cinnamon, salt, and black pepper to create your Moroccan BBQ rub. Rub the spice mixture all over the chicken thighs, ensuring they are well coated.

2. 2

   Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the chicken thighs and sear for 5-7 minutes per side, until nicely browned and caramelized. Remove chicken from the pan and set aside.

3. 3

   While the chicken sears, prepare the glaze: In a medium bowl, whisk together ketchup, honey (or maple syrup), harissa paste, minced preserved lemon rind, chopped dried apricots, and chicken broth or water.

4. 4

   Reduce heat to medium. Pour the glaze into the same skillet, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then return the seared chicken thighs to the pan, nestling them into the sauce.

5. 5

   Cover the skillet and simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce has thickened slightly. Flip the chicken once halfway through to ensure even coating.

6. 6

   Remove from heat, garnish with fresh cilantro, and serve immediately with couscous or rice and a side salad.

Chef's Tips

• 💡For extra smoky flavor, add a pinch of liquid smoke to the glaze.
• 💡If you don't have preserved lemon, a teaspoon of fresh lemon zest and a pinch of salt can offer a similar bright, tangy note.
• 💡Adjust the harissa paste to your preferred level of spice. A little goes a long way!