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Virtual Cooking Class Teaches You Easy Moroccan Ginger-Lemon Chicken Recipe

Cumin, coriander and black pepper elevate this into a spicy and bold dish

There’s a reason so many of us love a chicken dinner: It’s easy to prepare, comparatively inexpensive and a great source of lean protein. This recipe for Moroccan Ginger-Lemon Chicken elevates the dish and will have you raving.

In this class with chef April Dodd, you’ll learn to make a spiced chicken dish inspired by the flavors of Morocco. This oven-baked chicken uses a generous amount of cumin, coriander and black pepper — a simple but powerful spice combination — to lend bold flavors to chicken thighs.

You’ll learn how to choose the right cuts of chicken for the job, how to safely prepare them and how to judge doneness perfectly every time, so you never have to suffer through another hunk of overcooked meat.

Plus, you’ll learn how to transform a humble lemon into three different ingredients, and how to choose combinations of spices, citrus and herbs for restaurant-worthy meals every time.


Moroccan Ginger-Lemon Chicken

  • 3 lemons
  • ¼ cup extra-virgin olive oil, plus more to serve
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Kosher salt and ground black pepper
  • 3 tablespoons honey, divided
  • 1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds
  • ¼ cup finely chopped fresh cilantro, flat-leaf parsley or mint

Into a large bowl, grate the zest from 1 lemon, then halve the lemon and squeeze in 2 tablespoons juice. Stir in the oil, garlic, ginger, cumin, coriander, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons of the honey. Add the chicken, toss to coat and set aside for 15 to 30 minutes. Set a wire rack in a rimmed baking sheet. Heat the broiler with the rack about 4 inches from the element.

Transfer the marinated chicken to the prepared rack. Cut the remaining 2 lemons in half and arrange them cut sides up next to the chicken.

Broil until the chicken is well charred all over, 10 to 15 minutes, turning halfway through; the lemon halves should be charred on the cut sides.

Transfer the chicken and lemon halves to a serving platter. Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with oil and sprinkle with the herbs. Serve with the remaining lemon halves on the side.


Shopping List, Equipment and Pre-Class Prep

Here’s what you’ll need to get for class

  • 3 lemons
  • ¼ cup extra-virgin olive oil, plus more to serve
  • 1-inch knob fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Kosher salt and ground black pepper
  • 3 tablespoons honey
  • 1½ pounds boneless, skinless chicken thighs
  • 1 small bunch cilantro, parsley or mint

Equipment: Large bowl, microplane, chef’s knife and cutting board, whisk, wire rack set into a rimmed baking sheet, tongs, serving platter

You should do the following steps before class starts:

Clean and thoroughly dry your herbs. Measure your ingredients and set out the equipment you’ll need.


And if you want to treat yourself to a dessert

(We won’t make this together in class, but we encourage you to give it a try if you’d like a sweet treat!)

Sour Cherry-Chocolate Chunk Cookies

  • 130 grams (1 cup) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 ounces (1 cup) dried cherries, roughly chopped
  • 2 tablespoons balsamic vinegar
  • 8 tablespoons (1 stick) salted butter, cut into 8 pieces
  • 4 ounces bittersweet chocolate, chopped
  • 25 grams (¼ cup) cocoa powder
  • 1 large egg
  • 100 grams (½ cup) packed dark brown sugar
  • 54 grams (¼ cup) white sugar
  • 1 teaspoon vanilla extract
  • 56 grams (½ cup) pecans, chopped

Heat the oven to 325°F with the racks in the upper- and lower-middle positions. Line two2 baking sheets with kitchen parchment. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a small microwave-safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb the vinegar, about 1 minute; set aside.

In a medium saucepan over medium heat, melt the butter. Add 1 ounce (¼ cup) of the chopped chocolate and the cocoa, then remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Let cool until barely warm to the touch.

In a stand mixer with the paddle attachment, beat the egg and both sugars on medium until light and fluffy, 2 to 3 minutes. With the mixer running on low, add the vanilla, then slowly pour in the chocolate-butter mixture. Beat on medium until homogeneous, 3 to 5 minutes, scraping down the bowl once or twice. With the mixer running on low, add the dry ingredients, then mix just until combined, about 30 seconds. Using a silicone spatula, stir in the remaining chopped chocolate, the pecans and the cherries, along with any remaining liquid, until the ingredients are evenly distributed.

Divide the dough into 24 portions of 2 tablespoons each. Form each into a ball with your hands. Place the balls on the prepared baking sheets, spacing them evenly. Bake until slightly cracked on top and the edges feel firm, 14 to 16 minutes, switching and rotating the baking sheets about halfway through. Cool on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies directly to a wire rack. Cool to room temperature.

Download a PDF of the recipes Dodd references, here.


About the instructor

April Dodd began her culinary career at Middlebury College in Vermont, where she discovered a love for nourishing people while supporting local economies through food. Since then, her cooking pursuits have included managing the college's food preservation program; working in a bakery in France; developing recipes for a cupcake shop; founding a culinary skills training program in Nairobi, Kenya; a stint as the chef at a women-only retirement community in her hometown of Lexington, Kentucky; and working as a consultant to the Food and Agriculture Organization (FAO) of the United Nations.

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