2largecarrots(cut on the diagonal into 1/2-inch thick pieces)
1red bell pepper(cut into 1-inch strips and halved)
1/2preserved lemon, separate pulp from peel(chop pulp and thinly slice peel, keeping them separate - see note)
14.5ozcan crushed tomatoes
1/2cupraisins
2cupswater
1/4cupcilantro(chopped)
Instructions
Spice blend
Combine the ginger, cumin, and paprika in a small bowl and set aside.
Chicken and vegetables
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.
Notes
If you don't have preserved lemons, use 3 strips of lemon zest, each about 2-inches long and 3 tablespoons of lemon juice. Add the lemon zest in Step 3 in place of the lemon pulp, and add the lemon juice in Step 6 in place of the lemon peel.
Nutrition
Nutrition Facts
Moroccan-spiced chicken thighs with vegetables
Amount Per Serving
Calories 460Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 215mg72%
Sodium 377mg16%
Potassium 1258mg36%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 9g10%
Protein 47g94%
Vitamin A 7373IU147%
Vitamin C 57mg69%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.