Moroccan Chicken

PREP TIME: 10MIN | COOK TIME: 25MIN | TOTAL TIME: 35MIN

INGREDIENTS:

 - 4 MEDIUM CHICKEN BREAST OR THOUGH (THIGHS PREFERRED)

-2 TSBP OLIVE OIL

-2 TSBP VEGETABLE STOCK

-1/2 LEMON (THINLY SLICED)

-1.4 CUPS YELLOW ONION (DICED)

-2 CLOVES GARLIC (MINCED)

-1/2 TSP GROUND GINGER

-1/2 TSP PAPRIKA

-1/2 TSP GROUND CUMIN

-DASH OF TUMERIC

-1/4 TSP CINNAMON

-3/4 CUP KYRIA KALAMATA OLIVE STUFFED WITH GARLIC

-1 TSP FRESH LEMON JUICE

-1 CUP OF FRESH SPINACH

DIRECTIONS:

-HEAT LARGE SKILLET OVER MEDIUM HIGH HEAT. ADD LEMON SLICES AND COOKED UNTIL CARMELIZED. REMOVE LEMON SLICES AND RESERVE.

-IN THE SAME SKILLET, HEAT OLIVE OIL UNTIL SIMMER. ADD CHICKEN THIGHS SKIN SIDE DOWN. 3-5 MIN OR UNTIL CHICKEN IS BROWNED. THEN FLIP AND REPEAT. REMOVE CHICKEN AND SET ASIDE.

-ADD REMAINING 1TBSP OF OLIVE OIL TO THE SKILLET. ADD ONIONS AND COOK UNTIL SOFT AND TRANSLUCENT. ADD GARLIC AND DRY SPICES.

-ADD CHICKEN STOCK AND STIR, SCRAPING UP THE BROWN BITS ON THE SKILLET.

 

-ADD CHICKEN THIGHS BACK TO SKILLET. BRING MIXTURE TO A BOIL.

-REDUCE HEAT AND COVER. SIMMER 15 MIN.

-REMOVE FROM HEAT. ADD LEMON JUICE, SPINACH, AND OLIVES.

-SERVE OVER RICE.