Adam and I had this for dinner tonight, it was so good! Flavorful, especially with the salty sweet combination of olives and apricots, and easy to make. We definitely recommend it!!
Moroccan-style Chicken
Ingredients
- 6 chicken thighs ((or 4 chicken breasts))
- 1.75 teaspoons paprika
- 2 tablespoons canola oil
- 1 fennel bulb (trimmed and finely chopped)
- 3 large carrots (thinly sliced)
- 1 teaspoon cumin
- 2/3 cups dried apricots (chopped)
- 1/2 cup halved black olives (pitted)
- 1/2 cup OJ
- 1/2 cup broth
- couscous
Directions
Step 1
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Create a rub out of 3/4 teaspoon paprika, salt, and pepper. (Add garlic if you want.) Rub it onto the chicken, on both sides. Heat 1 tablespoon of the oil over medium-high heat and then add the chicken, browning each side for about 3 minutes. |
Step 2
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Remove the chicken and put it on a plate. Reduce the heat to medium, add the remaining oil, and add the fennel and carrots. Cook until they are crisp-tender and lightly browned (5ish minutes). Add the remaining paprika, the cumin, and more salt and pepper and cook for an additional minute. |
Step 3
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Add the chicken back in, plus the apricots, olives, OJ, and broth. Cover, reduce to a simmer, and cook 12-15 minutes until the chicken is cooked through. |
Step 4
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Make couscous according to directions on the box. Serve together. |