Ingredients for Jewish French Moroccan Chicken
- Boneless Skinless Chicken Thighs
- Onions
- 3 tablespoons olive oil
- Dried Apricots
- Pitted Prunes
- 1/2 cup raisins
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- Ground Black Pepper
- 1/4 cup honey
- 1 cinnamon stick
- Lemon, Juice Of
- Chicken Stock
- 1/4 cup all-purpose flour
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How to Make Jewish French Moroccan Chicken
- Heat 2 tablespoons olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown 1.5 lbs boneless, skinless chicken thighs (or breasts) in batches, ensuring not to overcrowd the pan. Remove chicken and set aside.
- Add 1 tablespoon olive oil to the pot if needed. Sauté 1 medium onion, chopped, until softened (about 5 minutes). Stir in 1 teaspoon black pepper and 1 teaspoon ground turmeric.
- Return the chicken to the pot.
- Add 1 cup dried apricots, halved; 1/2 cup pitted prunes, chopped; 1/2 cup raisins; 1/4 cup honey; 2 tablespoons lemon juice; 1 1/2 cups chicken stock; 1 cinnamon stick; and 1 teaspoon salt.
- Cover the pot and simmer over low heat for at least 60 minutes, or until the chicken is cooked through and tender.
- In a small bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup cold water until smooth. Create a slurry.
- Gradually whisk the flour slurry into the stew, stirring gently.
- Replace the lid and simmer for another 10-15 minutes, or until the gravy has thickened to your desired consistency. Check and adjust thickness by adding more slurry for thicker gravy or hot water for thinner gravy.
- Remove the cinnamon stick before serving. Serve the Jewish French Moroccan Chicken hot over couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
126g
Fat
20g
Carbs
17g
