Easy version of a morroccan classic. Cook in a pan, dutch oven, or a tagine if you have one.
50 minutes, 4 servings
| 1 tsp | Ground cumin |
| 1 tsp | Paprika |
| ½ tsp | Cinnamon |
| ½ tsp | Ground ginger |
| ½ tsp | Ground coriander |
| ¼ tsp | Ground tumeric |
| ¼ tsp | Ground pepper |
| ½ tsp | Salt |
| 6 | Bone in, skin on chicken thighs (*See note below if you want to use boneless thighs) |
| 2 Tbsp | Olive oil |
| 1 | Medium white or yellow onion, sliced (not chopped |
| 2 | Carrots, peeled and sliced thin |
| 2 tsp | Minced garlic (2 cloves) |
| 2 Tbsp | Flour |
| 2 cups | Chicken broth |
| ½ cup | Green olives (no pits) |
| 1 | Juice from one lemon, or 3-4 Tbsp of lemon juice |
| ¼ cup | Chopped cilantro leaves |
| for serving | Cooked couscous or brown rice |
| to taste | Salt and fresh ground pepper |
| - | Dutch oven with cover, or large ovenproof pan with cover. |
| 1. Preheat oven to 375F |
| 2. Combine all spice ingredients, mix and set aside |
| 3. Heat olive oil in a pan (Either the pan you will cover and put in the oven later, or a separate pan if using dutch oven). |
| 4. Season the chicken on both sides with salt and pepper |
| 5. Put chicken pieces (skin side down) in the oil, sautee for 4-5 minutes per side until it starts to brown. No need to cook through here. |
| 6. Remove chicken from pan and either set aside or put in dutch oven. |
| 7. Add and onions, and carrots to pan. Cook for 4 minutes. |
| 8. Add garlic and cook for an additional minute. © FirstPageRecipes.com |
| 9. If using skinless chicken, add 2 Tbsp butter to the pan to replace the fat that would have rendered from the chicken, stir until melted. |
| 10. Add flour and spice mix, stir thoroughly. |
| 11. Slowly add chicken broth to make a sauce. |
| 12. Season to taste with salt and pepper. |
| 13. Either return the chicken to the pan, or add the contents of the pan to the dutch oven with the chicken. |
| 14. Stir to coat chicken with sauce. |
| 15. Cover the pan or dutch oven, bake in oven for 35-45 minutes |
| 16. Meanwhile, cook rice or couscous |
| 17. Remove from oven and stir in olives, lemon juice, and cilantro. |
| 18. Serve with rice or couscous and enjoy! |
| 1. You can use boneless/skinless chicken thighs in this dish by adding butter at step 9 above to replace the fat missing from the chicken skin. You need the extra fat at this step to make the roux in the next step. |
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