I have to say that my favorite cut of chicken is the chicken thigh. I love the dark meat that stays moist and delicious no matter how you cook it. So when I saw this recipe in Bon Appetite I really wanted to give it a try. Wow!! The flavors were amazing and it turned out just perfect. I chose to use whole chicken thighs with the bone it because it really gives it a great flavor and even more moist than if the bone were taken out. I also made the garlic sauce with even more garlic because I know that Ludmilla LOVES garlic. It was sooo good! So give this Moroccan chicken with garlic sauce a try…it’s a definite must keep!
6 whole garlic cloves
1/3-1/2 c. olive oil
4 T. plain, Greek yogurt
2 lbs. chicken thighs, skin on, bone in
2 T. chopped garlic
1/2 c. chopped parsley
3 tsp. ground cumin
3 tsp. paprika
1/2 tsp. crushed red pepper flakes
kosher salt and pepper to taste
Place garlic in a mortar and pestle, season with salt and grind to a fine paste. Place in a food processor and gradually drizzle in olive oil first and then yogurt until emulsified. Refrigerate until chicken is ready.
Combine chicken, garlic, parsley, cumin, paprika and red pepper flakes in a medium bowl and toss to coat. Cover and chill for at least 2 hours.
Preheat a grill to medium high heat. Lightly oil prepared chicken and place skin side down on the grill. Cook until skin just begins to crisp, then turn over and continue cooking until cooked through, approximately 8-10 minutes. Serve with garlic sauce.
Beijos e Tchau!!