Moroccan Chicken Monday

doing less, getting more

We’re back. Apologies for the brief hiatus from posting these past couple of weeks during which I moved cross-country from LA to NYC. Expect an influx of content coming your way, including a post where I deep dive into what constitutes a healthy home and how important (yet often overlooked) it is to detox our indoor environments. I’ll also be updating the Healthy(ish) NYC Guide, so I’ll give you a heads up about that.

But for now, I highly recommend this one-pan Morrocan-ish chicken recipe that is extremely conducive to doing as little work as possible. Boneless, skinless chicken thighs are amazing because they are very hard to overcook, extremely flavorful, and way easier to work with than bone-in/skin-on. Trust.

It would be ideal to let the chicken sit in the marinade for at least 30 minutes, ideally 2 hours, before cooking. But it will still be great if you don’t have time for this. This chicken is also excellent grilled.