Moroccan Chicken

Ingredients

Yield 4

3 Tsp olive oil
1 tsp Ros el hanout
1 tsp cinnamon
1 tsp sweet paprika
1 tsp ground ginger
1 medium yellow onion, sauté slice
4 garlic cloves, minced
1/4 cup cilantro, rough chop
1/2 preserved lemon, minced
2 heaping Tablespoons tomato paste
1/4 cup dried apricots, rough chop
1/2 cup pitted green olives, sliced
1 cup chicken broth
2 blood oranges, 1 sliced in 1/8 inch rounds, other reserved for juice 1/4 cup toasted almonds, rough chop
5 bone in, skin on, chicken thighs.
Salt and pepper to taste

Directions

• Preheat oven to 350 degrees.

• Mix, Rod El Hanout, cinnamon, paprika, and ginger together in a bowl.

• Season both sides of chicken thighs with salt, pepper, and spice mixture. Reserve extra spice blend.

• Heat 8-10 inch cast iron, medium heat.

• Pan fry both sides of chicken, crisping skin, and until golden brown. Set aside.

• Sauté onions. Add a dash of salt to the onions onions and add garlic. Sauté for a few minutes and until translucent and has some color.

• Add tomato paste, the remainder of the spice blend, chicken broth, and whisk with a fork until combined.

•  Return the chicken to the pan, skin side up. Squeeze juice of one orange on top. Add orange slices to the chicken and place into he oven for ~20 minutes or until chicken is cooked though to 165 degrees.

• Enjoy!

Note: You can omit the preserved lemon if you can’t get your hands on some. You can also use any orange you like for this dish.