Feast in the MIddle East

As a food blogger, even I can get too comfortable making the same dishes on rotation. Part of it is expediency–I know the exact ingredients, and the length of time it will take  to make my family’s favorite dishes.  However, with every new recipe risk, there is potential for great rewards, and the rewards are great with today’s recipe for Moroccan Chicken, courtesy of Stephen from Hands On Gourmet, which you can learn more about here: http://handsongourmet.com/ 

Stephen has been teaching group cooking classes for many years, and Hands on Gourmet is where coworkers and other parties can bond together over food. He has studied Morocco extensively, and created a one skillet dish with so many harmonious flavors you will want this in your monthly meal planning menu!

From the briny olives, to the tangy preserved lemons, along with the sweet apricots and the earthy Middle Eastern spices, this juicy skillet chicken dish is phenomenal served with couscous to sop up all the sauce.

You can find preserved lemons in any specialty market, or even order it online here: https://www.amazon.com/Casablanca-Market-Preserved-Lemons-Grams/dp/B0189VC0LI/ref=sr_1_7?crid=2J3WUNBK864CN&keywords=preserved+lemons&qid=1679800405&sprefix=preserved+lemons%252Caps%252C191&sr=8-7&_encoding=UTF8&tag=43720f-20&linkCode=ur2&linkId=276c04b6aaaa13da94c3b600091bb8b1&camp=1789&creative=9325

Stephen used bone in chicken thighs, and the bones do add flavor when you bake them in the oven with the sauce. Another note is, if you get impatient with this many spices, use Ras El Hanout, which is a Moroccan spice blend with a similar flavor profile. 

To see the technique for this recipe in my new video courtesy of NBC’s California Live here:

Moroccan Chicken

Serves 6

Ingredients

• 4 tablespoons olive oil, divided
• Salt and pepper
• 6 bone in, skin on, chicken thighs
• ½ large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon sweet paprika
• 2 teaspoons cumin seed
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 ½ teaspoons ground cinnamon
• 2 cups chicken or beef stock
• 1 cup chopped tomatoes, boxed.
• ½ cup black or green olives, pitted and halved
• ½ cup dried apricots, cut in strips
• ½ cup fresh cilantro, chopped
• 3 teaspoons preserved lemon skin, chopped.
• 2 tablespoons flat leaf parsley, chopped.
• 2 tablespoons cilantro, chopped.

Season the chicken with salt and pepper. In a skillet, heat 2 tbsp olive oil, and sear the chicken on both sides or until browned (do not cook all the way) Set aside. Saute the onions in olive oil until soft. Add the garlic and saute for one minute more. Then add the paprika, cumin, coriander, and cinnamon and saute for another 2 minutes to allow the spices to bloom and become fragrant. Add the stock, tomatoes, olives, preserved lemon, and apricots. Simmer for 15 minutes. Add the chicken to the sauce, cover, and place in the oven for 30 minutes at 350 degrees. Serve with couscous and roasted vegetables.