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This chicken dish melds the flavors of sweet and savory that is typical of Moroccan cuisine.
1 tablespoon olive oil
6 small bone-in chicken thighs, skin removed, about 2 pounds
2 medium onions, sliced into thin wedges
4 teaspoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes, undrained
2 tablespoons honey
1/3 cup raisins
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 8 minutes or until browned, turning once. Remove from skillet.
Stir onions into skillet; cook and stir on medium heat 5 minutes or until golden brown. Add Seasoning, garlic powder and salt. Stir in tomatoes and honey. Return chicken to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Stir in raisins; cover and simmer 10 minutes longer or until chicken is cooked through.
Serve with cooked couscous, if desired. Garnish with toasted slivered almonds and chopped fresh cilantro, if desired.
(Amount per serving)
I added a can of chickpeas (drained and rinsed) and a 1/2 cup chopped dried apricots.
Except for the spices, this recipe is exactly like the "Tagine of Moroccan Chicken". I found that the Gourmet Collection Moroccan Seasoning has more "bite" to it and the cinnamon content may be a little overwhelming. But personally I like to have more control over my spices anyways. The Moroccan Seasoning is great for someone who doesn't want or like to fiddle with their spices.
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