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Moroccan Chicken
PREP TIME: 10MIN | COOK TIME: 25MIN | TOTAL TIME: 35MIN
INGREDIENTS:
- 4 MEDIUM CHICKEN BREAST OR THIGH (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 1 TBSP 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.
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