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This easy, one-pot Moroccan spiced chicken is a perfect blending of sweet, savory, bitter and tart flavors. Photo credit: Maria Lichty from Two Peas and Their Pod.
2 tablespoons flour
1/2 preserved lemon
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Cumin, Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
8 small bone-in chicken thighs, skin removed (about 2 pounds)
2 tablespoons olive oil
1 large onion, thinly sliced
1 medium red bell pepper, cut into 1/2-inch chunks
1 medium carrot, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup dried apricots, halved
1 cup Kitchen Basics® Original Chicken Stock
3 McCormick Gourmet™ Bay Leaves, Turkish
1/4 cup halved green olives
Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Cut peel into 1/4-inch pieces (about 2 tablespoons). Set aside. Mix flour, sea salt, cinnamon and cumin in shallow dish. Coat chicken evenly with flour mixture.
Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove from skillet.
Stir onion, bell pepper and carrot into skillet. Cook and stir 5 minutes or until tender. Add tomatoes, chicken stock, apricots and bay leaves; mix well. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes. Stir in preserved lemon and olives; cover and simmer 10 minutes or until chicken is cooked through. Remove bay leaves. Serve with couscous, if desired.
Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.
(Amount per serving)