Author Notes
Today we're drawn to the exotic spices, herbs and flavors of the mid eastern world. And we are reminded of the movie Casablanca with Bogart and Bacall. The swirling intrigue, romance and ............. Well anyway, we love the unusual flavors and aromas of this dish which features sauteed chicken thighs in a complicated but savory sauce made with mid eastern ingredients. If these aromas and flavors are your favorites or if you are ready to taste them for the first time, try this dish and imagine yourself dining in Morocco under the stars.
The You Tube video can be found on our blog @http://tomandanitamorgan.blogspot.com/2013/02/chicken-morocco.html —Tom and Anita Morgan
Ingredients
- For the chicken:
-
2
chicken thighs, trimmed of extra skin
-
1 tablespoon
extra virgin olive oil
-
1 teaspoon
paprika
-
1 teaspoon
ground coriander
-
1/2 teaspoon
ground cumin
-
1/4 teaspoon
ground cinnamon
-
1/8 teaspoon
cayenne pepper
-
1 pinch
salt
- For the remaining ingredients:
-
1-2 tablespoons
extra virgin olive oil
-
1/2 cup
yellow onion, chopped small
-
1 tablespoon
fresh ginger, minced
-
1 tablespoon
garlic, sliced thin
-
1/4 teaspoon
red pepper flakes
-
1
cinnamon stick
-
1/4 cup
dry white wine
-
1 tablespoon
tomato paste
-
15 ounces
can fire-roasted chopped tomatoes
-
1/2 cup
chicken broth
-
15 ounces
can, garbanzo beans(chick peas), drained
-
1/2 cup
kalamata olives from the deli, coarse chopped
-
1 tablespoon
honey
-
1
small lemon, sliced thin, seeded and with ends discarded
-
A few dried bay leaves
-
2 tablespoons
capers or a few caper-berries, drained
-
A few sprigs of fresh Italian parsley
Directions
-
Combine the rub ingredients in a small dish; rub over cold chicken
and let stand for 20 - 30 minutes until room temperature.
-
Add oil to 12” skillet and sauté chicken over low-medium heat until browned on both sides; about 10 – 15 minutes. Reserve chicken in 200*F oven with serving plates.
-
Pour off all but about 1 T oil, add onion and sauté for about 3 minutes.
Stir in the ginger, garlic, pepper flakes and cinnamon stick and cook until you can smell the cinnamon; about 1 -2 minutes.
-
Add the wine and tomato paste to pan to deglaze.
Simmer until liquid has evaporated.
-
Add the tomatoes, broth, chickpeas, olives, honey and bay leaf. Stir to combine.
-
Arrange the reserved chicken and lemon slices on top and reduce heat to low simmer. Cook for about 30 minutes or until chicken internal temperature reaches 160 – 165*F.
-
Spoon the chickpea and tomato sauce onto the plates. Add the chicken and lemon slices on top. Garnish with parsley sprigs and serve with salt and pepper at table.
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