Moroccan Chicken

Moroccan Chicken

Leave it to the Imaginative Genius of SJ Tucker to challenge my culinary kitchen witchery!
Never before have I attempted Moroccan inspired food, but in our conversation on my Podcast the amazing songstress, and artist regaled me with a story of sweet, savory, spicy Moroccan food she had had long ago and wanted to see if I could come up with an easy meal she could toss together with all the flavors she remembered. My Sooj, I hope you like what I’ve come up with !!!

2 People
10 Minutes
10 Minutes

For Spice Rub
1 tsp each: cinnamon, sweet paprika, turmeric, cloves, allspice, cardamom, ginger, nutmeg, black pepper, salt
1/2 tsp cayenne pepper *optional*

For Chicken

3 lb bone in chicken thighs – remove skin
2-3 Tablspoons olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 lemon, thinly sliced into rounds
¾ cup pitted green olives sliced
¼ golden raisins
3 TBSP tomato paste
1 ½ cup chicken broth
Toasted slivered almonds *Optional

In a small bowl, combine all spices to make the rub.
Pat chicken pieces dry and season evenly with spice rub. the chicken all over with the spice rub. Set aside.
In a deep OVEN SAFE Skillet heat 2 tbsp olive oil over medium-high. Add chicken and brown on each side for 3 minutes.
Lower heat to medium-low and add onions, and garlic. Cover and cook for 3 minutes, then add lemon slices, olives, and raisins. whisk together tomato paste and chicken broth until combined and pour over chicken. Bring to a simmer, keeping heat on medium-low, cover and cook for 30 minutes until chicken is tender and cooked through.
Serve over plane Rice or couscous topped with silvered almonds.