Moroccan Chocolate Chicken
  • 1/3cup orange juice
  • 2Tbsp extra-virgin olive oil or camelina oil
  • 2Tbsp finely chopped ginger
  • 1 1/2Tbsp cocoa powder
  • 1tsp paprika
  • 2tsp lemon zest
  • 3/4tsp ground cumin
  • 3/4tsp turmeric
  • 3/4tsp saltdivided
  • 1/2tsp cinnamon
  • 2lbs organic boneless chicken thighs
  • 1 large onionsliced
  • 4inch medium carrotscut into 1pieces
  • 1/2cup no-salt-added organic chicken brothgluten and/or dairy free if desired
  • 1/3cup sliced dried apricots
  • 1/3cup shelled pistachios
  • 1/3cup chopped parsley
  1. In large flat container, mix together orange juice, oil, ginger, cocoa powder, paprika, lemon zest, cumin, turmeric, 1/2 tsp salt, and cinnamon. Add chicken and let marinate in refrigerator for at least 2 hours, flipping chicken once.
  2. Preheat oven to 350 F. To 13 x 9 x 2 inch baking dish, add onion and carrots and top with chicken broth and remaining 1/4 tsp salt. Sprinkle dried apricots over top.
  3. Top vegetable mixture with marinated chicken thighs and pistachios. Drizzle with marinade juices. Bake for 45 minutes, or until chicken reaches internal temperature of 165 F.
  4. Drain roasting pan juices into small saucepan. Bring to a boil and simmer for 3 minutes, or until slightly thickened.
  5. Divide vegetables and chicken among serving plates and drizzle on sauce. Garnish with parsley.
Recipe Notes

Big bird

It’s not that chicken thighs contain more “juice” than breasts, but rather, when you cook them, they retain more moisture than breasts do, making them less prone to drying out. This chicken cut also contains a bit more fat than breasts, resulting in a more succulent mouthfeel.

Nutrition Facts
Moroccan Chocolate Chicken
Amount Per Serving
Calories 378 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Sodium 569mg 24%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 10g
Protein 39g 78%
* Percent Daily Values are based on a 2000 calorie diet.