Moroccan Chicken Thighs
- 1 ¼ lbs boneless, skinless chicken thighs, trimmed of excess fat
- 1 TB extra virgin olive oil
- 1 cup cilantro, plus 2+ TB to garnish
- 3 cloves garlic
- 1 tsp paprika
- 1 tsp cumin
- ¾ tsp cinnamon
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp salt, divided
- Pepper, to taste
In a blender, mix 1 TB olive oil with 1 cup cilantro, the garlic, spices, lemon zest and lemon juice until ground into a paste. Season with ½ tsp salt & pepper.
Place trimmed, skinless chicken thighs in slower cooker, covered the bottom of the crock. Season with ½ tsp salt & pepper.
Spread paste over chicken thighs and set crock on low for 3-4 hours, until cooked through.
Serve with cooked zucchini or other non-starchy vegetable of your choice.
Makes 5 servings
Serving Size: 3.5oz chicken thigh
Modified from Best Fork Forward by Steph Wagner, MS, RDN