This simple, one-pot stew boasts rich and fragrant flavours. Serve with a side of couscous or other grain of choice.

Moroccan-Spiced Chicken Thighs with Vegetables

Prep Time 10

Cook Time 30

Total Time 40

Course: Dinner

Cuisine: Moroccan

Keyword: one-pot meal

Author: Julie Vossen

This simple, one-pot stew boasts rich and fragrant flavours. Serve with a side of couscous or other grain of choice.

The flavours of this chicken dish meld beautifully together.

Equipment

8 boneless, skinless chicken thighs (about 3 pounds)
salt and pepper
2 tbsp extra-virgin olive oil
3 cloves garlic (minced)
1 large yellow onion (halved and thinly sliced)
2 large carrots (cut on the diagonal into 1/2-inch thick pieces)
1 red bell pepper (cut into 1-inch strips and halved)
1/2 preserved lemon, separate pulp from peel (chop pulp and thinly slice peel, keeping them separate - see note)
14.5 oz can crushed tomatoes
1/2 cup raisins
2 cups water
1/4 cup cilantro (chopped)

Pat the chicken dry with a paper towel and season both sides with salt and pepper and spice blend.
In a large frying pan or Dutch oven over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Working in batches, add the chicken and cook, turning occasionally until browned but not yet cooked through, 2 to 4 mintues. Transfer to a plate. Do not clean the pan.
In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat (if needed) until hot but not smoking. Add the garlic, onions, carrots, bell pepper and preserved lemon pulp. Cook until vegetables start to soften, about 5 minutes.
Add the crushed tomatoes, raisins and 2 cups of water and bring to a boil, then reduce to a simmer.
Add the chicken and any accumulated juices. Cover and cook until the chicken is cooked through and the sauce is thickened, 10 to 12 minutes.
Remove from heat and stir in preserved lemon peel and cilantro - season to taste with salt and pepper.