We had dinner with the Torres Family on Sunday and they always treat us to the most wonderful food. This time they made a dish I had never had before called Moroccan chicken, it was so flavorful and tasty! I think my favorite part was all the yummy juices we sopped up with our bread (ah bread, how I miss thee). Another plus for this dish is it is a one pot wonder, so here is the recipe:
8 chicken thighs
2 tsp salt
1 ¼ tsp paprika
1 tsp cinnamon
½ tsp pepper
1 ½ tsp olive oil
1 large onion, halved & cut into lengthwise strips
1 lb carrots cut diagonally into 1” pieces
2 tbsp minced garlic
6-8 small red potatoes cubed
½ c water
½ c fresh lemon juice
2 tbsp+ honey
Chopped parsley & cilantro to taste
Pat chicken dry. Stir salt, cinnamon, paprika & pepper together in a large bowl and rub over chicken thighs. Heat oil in heavy skillet over med-high heat until it shimmers. Brown chicken in two batches turning over once, about 4 min each side. Set aside.
In reserved oil/fat, cook potatoes, carrots & onions until they begin to brown. You may want to add the potatoes first, then the carrots and finally the onions so they keep a consistent texture. After about 10 minutes or so, add garlic and stir in for 1 minute.
Put the chicken back into the pot, nestling the thighs in the veggies. Stir water, lemon juice and honey together and then pour over the veggies. Simmer over med-low heat with lid on for 25 minutes, then reduce heat and remove lid to reduce sauce a bit.
Sprinkle parsley & cilantro on top when ready to serve.