Moroccan Chicken

Hard to beat this one :) I served it with cauliflower rice that I sauted with white onions, and the spices from the chicken. Adapted and modified from this wonderful recipe: https://www.daringgourmet.com/moroccan-tagine/ 

Ingredients: 

8-10 boneless skinless chicken thighs 

1 tablespoon garlic, minced 

1 tablespoon ginger, grated 

2 teaspoons ground turmeric 

2 teaspoons ground cumin 

2 teaspoons ground coriander 

½ teaspoon ground cinnamon 

1 small onion, diced 

1 tablespoon harissa (or less if you prefer less spicy) (or other red chile paste) 

⅓ cup dried apricots, chopped 

⅓ cup white raisins, chopped

4 cloves of garlic, minced 

⅓ cup slivered almonds 

4 cups + chicken stock 

lots of lemon juice 

1 cup english peas, fresh if you can find. 

Salt to taste 

Extra slivered almonds for garnishing 

Cauliflower rice and 1/2 white onion, chopped (for the base if you'd like)

I started by trimming about 8-10 boneless chicken thighs. Heat up my Dutch Oven with some olive oil. I made my spice rub for the chicken with the garlic, ginger, turmeric, cumin, cinnamon (you can double if you want to hold on to some of it for the cauliflower rice). Rub generously onto the chicken, then brown each piece on both sides and set aside. In the same Dutch oven add a little more olive oil, then saute the onions for 3 minutes. Add the harissa and stir in. Then add the apricots, white raisins and garlic. Add the chicken back to the pot and stir. Add about 4 cups of chicken broth and at least 2 Tbs of lemon juice. Put in about one cup of english peas. Let cook for several hours until chicken pulls apart. Serve over the flavorful cauliflower rice (doctor it with the onion, olive oil, and spices from the mixture used to rub the chicken).