I originally stumbled across this recipe as Spiced Chicken Thighs in Tomato Broth, but I much prefer to call it Moroccan Chicken - sounds more exotic right? Presentation is everything in entertaining and enticing descriptions don't hurt either.
There are several reasons I love this dish and you can probably guess the first one - right, it's filed under one-dish ! No need to repeat myself so I'll move on. The only thing I love more than one-dish meals is spice rubs and when you can combine them both in the same recipe, well that's what I call heaven.
The combination of spices, typical of a Moroccan tangine, are the reason I take liberty with the name of the recipe and one of the reasons I love it so. Perhaps it's the Lebanese in me, but I adore mixing cinnamon with savory warming spices like cumin and coriander. It makes me happy from the inside out plus it makes the house smell amazing.
I've read that you can make this in a slow cooker - that's if you trust your slow cooker. I don't trust mine. It has turned too many meals to mush and sent me on too many last minute dinner recovery runs. I'd rather risk burning the house down with this in the oven if I need to go out. But by all means if that works for you - go for it!
Moroccan Chicken for 4
Combine, Rub & Saute:
4 chicken thighs
1 tablespoon olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1 pinch salt
Add and Saute:
1/2 cup onion, diced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
1 cinnamon stick
Deglaze:
1/4 cup dry white wine
1 teaspoon tomato paste
Add & Simmer:
1 cup tomato, chopped
1/2 cup chicken broth
1/2 cup canned chick-peas, drained and rinsed
1/2 cup green olives, pitted and halved
1 tablespoon honey
1 lemon, cut into wedges
1 bay leaf
sauteed chicken thigh
Finish:
fresh parsley, chopped
salt
Directions:
1. Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.
2. Heat oil in a skillet over medium; add chicken, skin side down, and saute until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T drippings.
3. Add onion and saute 3 minutes.
4. Stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.
5. Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates.
6. Add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.
7. Arrange reserved chicken on top cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20-25 minutes.
8. Finish with parsley and salt just before serving.
9. Serve with pita bread and/or couscous