Moroccan Chicken
This is a great chicken dish with wonderful flavors. This will become one of your go-to chicken dishes. It is always a hit.
Ingredients
- ½ cup Olive Oil
- 2 Large Diced Onions
- 3 Sliced Carrots
- 4 stalks Celery (diced)
- ½ lb Diced Bacon or Pancetta
- 2 Diced Peppers (optional - one red and one yellow or orange)
- 2-3 lbs Cubed boneless chicken breasts and thighs
- 1 can Crushed Tomatoes (large can)
- 1 can Tomato Paste (small can)
- ½ cup White Wine
- Zest and Juice of One Lemon
- Zest and Juice of One Orange
- 1 Cinnamon Stick
- 2 tbsp Cumin
- 3 cloves Minced Garlic
- 1 tbsp Turmeric
- 2 tbsp Curry Powder
- 1 tbsp Salt
- ½ tbsp Black Pepper
- 1 cup Raisins
- ½ cup Sliced Almonds
- ¼ cup Chopped Flat Leaf Parsley
Instructions
- In a large Dutch oven or covered baking dish sauté Olive Oil, Onions, Carrots, Celery, Bacon (or Pancetta) and Diced Peppers (optional) for 3-5 minutes.
- Add Chicken Breasts and Thighs, Crushed Tomatoes, Tomato Paste, White Wine, Lemon Zest and Juice, Orange Zest and Juice, Cinnamon Stick, Cumin, Garlic, Turmeric, Curry Powder, Salt, Black Pepper and Raisins.
- Cover and simmer for 1 hour or until chicken is tender and sauce thickens. Before serving add Almonds and Parsley.
