Morroccan Chicken
Adapted from Bon Appetit.
I used boneless, skinless chicken breasts but this would be great with chicken thighs as well. If you prefer chicken with skin and bones, that would work as well. Serve with basmati rice. For even more flavor, add ¼ cup toasted slivered almonds and 2 Tbsp. dried currants to the cooked basmati rice.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories:
- 1 Tbsp. olive oil
- 4 small skinless, boneless chicken breasts
- 1 small onion sliced thin
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. cinnamon
- zest of 1 lemon
- 1 ½ tsp. flour
- 1 ½ cups low sodium chicken stock
- 1 Tbsp. honey
- ¼ cup capers
- 2 Tbsp. minced cilantro
In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, until deep golden brown.Transfer chicken to a plate and reduce heat to medium. Add onion to pan and cook, stirring, until softened, about 4 minutes. Add cumin, paprika, cinnamon, and flour and cook, stirring, 1 minute. Stir in broth and honey.
Return chicken to pan and simmer, uncovered, 8 minutes. Transfer chicken to 4 plates. Simmer sauce 3 minutes. Add the capers and lemon zest. Taste and adjust seasoning - adding more salt and pepper if needed. Pour sauce over chicken and sprinkle with cilantro.