Moroccan Spiced Chicken Thighs
This recipe makes a nice warm spicy chicken and pairs very nicely with a blue cheese dip. I serve this with Slow cooked sweet potatoes or rice.
In a zip lock bag combine paprika, brown sugar, cumin, cinnamon, ginger, salt, garlic powder, black pepper and cayenne pepper. Add the chicken thighs to the bag and shake to coat. Rub the bag to ensure all of the thighs are completely covered with the spice mixture.
Bake in the oven at 400 degrees for about 40 minutes, or until the internal temperature is 160 degrees. If you have a countertop oven (like a Ninja) then you can follow these same directions.
I serve with a side of blue cheese dressing to dip the chicken into.
1 tablespoon paprika
1 tablespoon light brown sugar
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon ground cayenne pepper
About 2 pounds boneless, skinless chicken thighs
(credit: Ninja cookbook)