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Moroccan Chicken with Chickpeas and Tomato

Serves: Makes 4 servings

Ingredients:

  • 3 garlic cloves
  • 1 large yellow onion
  • Pinch nutmeg
  • ¼ teaspoon clove, ground
  • ½ teaspoon cinnamon, ground
  • 2 teaspoons coriander, ground
  • 1 teaspoon cayenne Pepper
  • 2 teaspoons ginger, ground
  • 2 teaspoons cumin, ground
  • 2 tablespoons canola oil
  • 2 tablespoons butter, unsalted
  • 1 large yellow onion
  • 8 plum tomatoes
  • 1 (16-ounce) can chickpeas
  • ¼ cup golden raisins
  • ½ cup tomato juice
  • 1 cup chicken stock
  • 8 chicken thighs
  • 1½ cups all-purpose lour
  • Juice of 1 lemon
  • ½ cup cilantro
  • Salt, to taste
  • Fresh ground black pepper, to taste


Procedures:

Prep Ahead: Seed and dice the tomatoes, strain and rinse the chickpeas and combine them with the raisins, tomato juice and chicken stock in a Medium Pro For Home Container, without tray. Thinly slice the garlic and combine with the onion halved and sliced in a small bowl. Reserve. Combine the nutmeg, clove, cinnamon, coriander, cayenne pepper, ginger and cumin and reserve. Chop the cilantro and reserve.

In a large skillet, heat the oil and butter over medium high heat. Add flour to the a Large Pro For Home Container, without tray. Place large tray insert into overturned lid for the Large Pro For Home Container, and place chicken on tray. Season the chicken thighs with salt and pepper, then dredge the chicken in a light coating of flour. Brown the chicken in the skillet all around. Remove the chicken from the pan and set aside.

Add the onion and garlic to the skillet and cook, stirring occasionally until tender, 5-8 minutes. Add the spices. Season with salt and pepper. Cook for another 1 minute, stirring constantly, add in tomatoes, chickpeas, raisins, tomato juice and chicken stock. Bring the mixture to a simmer.

Add the chicken back into the skillet and cover. Cook until the chicken is very tender, about 35-45 minutes. Season as desired.

Finish plating with a squeeze of lemon juice and chopped cilantro for garnish.

by Geoffrey Zakarian

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