Simmered Moroccan Chicken with Preserved Lemen

This easy, one-pot Moroccan spiced chicken is a perfect blending of sweet, savory, bitter and tart flavors.

Makes 8 servings.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 223
Sodium: 661mg
Fat: 11g
Carbohydrates: 14g
Cholesterol: 58mg
Fiber: 3g
Protein: 17g

Simmered Moroccan Chicken with Preserved Lemon

Ingredients

1/2 preserved lemon

2 tablespoons flour

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground

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 chicken broth

3 McCormick® Gourmet Collection Turkish Bay Leaves

1/4 cup halved green olives

Directions

1. 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.

2. 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.

3. Stir onion, bell pepper and carrot into skillet. Cook and stir 5 minutes or until tender. Add tomatoes, broth, 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.