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Moroccan Chicken

Easy and amazing dish that delivers incredible Mediterranean flavors!

Prep
Cook
Serves 6people
Ingredients
1 1/2
tbsp Ras El Hanout (1 tsp each of salt, ginger, cumin, turmeric, 3/4 tsp of cinnamon and black pepper, 1/2 tsp each of white pepper, coriander seed, cayenne pepper, allspice, nutmet, and 1/4 tsp ground cloves)
1 1/2
tsp ground cinnamon
1
tsp sweet paprika
1
tsp ground ginger
1/2
tsp black pepper
2-3
lb boneless chicken tenders
salt
olive oil
1
yellow onion, chopped
4
garlic cloves, minced
1
lemon, thinly sliced with rind on
3/4
cup green olives (if desired)
1/4
cup golden raisins
1/4
cup chopped dried apricots (or another 1/4 cup raisins)
3
tbsp tomato paste
1 1/2
cups chicken broth
Directions
1.
Combine all spices to make the rub.
2.
Pat chicken dry and season lightly with salt and pepper.
3.
Rub chicken with spice rub. Set aside at room temperature for 45 minutes.
4.
In 12" deep pan, heat 2 Tbl olive oil over medium high heat (don't let it smoke).
5.
Add chicken and brown for 5 minutes on one side, turn and brown on the other side.
6.
Lower heat to medium low and add onions, garlic. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and apricots.
7.
In a small bowl mix tomato paste and chicken broth. Pour mixture over chicken as it cooks.
8.
Bring to simmer for 5 minutes, cover and cook for 30-45 minutes.
9.
Serve over basmati rice or cous cous.

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