Moroccan Chicken and Carrots Saute
Smarts: Use this spice infographic to change the ethnic flavoring of this meal.
- Skinless, bone-in chicken thighs / drumsticks - 1 1/2 lb
- Onion (medium) - 1, chopped
- Carrots - 1 lb, peeled and chopped
- Parsley (opt) - a few sprigs, chopped
- Cinnamon - 2 tsp
- Cumin - 1/2 tsp
- Ground ginger (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cooking oil - 1 Tbsp + 1 Tbsp
- Raisins, prunes, or apricots - 1/4 cup
- Chicken stock - 1 cup
- Lemon - 1/2, juice of
- Quinoa (uncooked) - 3/4 cup
- Chicken stock - 1 1/2 cups
- Salt - 1/4 tsp
- Bring quinoa, stock, and salt to boil in a saucepan. Lower heat and let simmer until quinoa has absorbed all the liquid, 8 to 10 minutes. Fluff with a fork.
- Heat a saute pan with a lid over medium-high heat. Add first part of cooking oil to the pan and then chicken to heated oil. Sear for ~2 minutes on both sides and then remove from pan and set aside.
- Return pan to heat and add second part of oil. Add onions with a sprinkle of salt. Saute onions until softened, ~3 minutes.
- Add carrots and dried fruit to the pan. Nestle the chicken into the vegetables. Pour in stock, bring to a boil, cover, and lower heat to a simmer. Cook covered for 15 to 20 minutes, until chicken reaches 165F (74C) degrees.
- Remove from heat. Sprinkle chicken with parsley and finish with lemon juice. Enjoy over quinoa.
Used drumsticks and polenta instead of couscous. Meal was tasty but bland. Some sort of zingy spice and maybe a marinade for the chicken would help.0 Helpful
My husband declared this his "new favorite"!0 Helpful
loved this so much and will definitely make it again but this time for guests!!0 Helpful
I more than doubled the cumin and ginger.0 Helpful
So freakin' delish! Served with garlic cauliflower mash. Very flavorful, will definitely make again!0 Helpful
I like this blend of spices! CookSmarts has introduced me to the joy of chicken thighs...juicy, not too gristly, easy to cook, and cheaper than breasts!0 Helpful