This post is sponsored by Maple Leaf Prime. All opinions are 100% mine.
Cold. Dark. Dreary.
That’s how this winter has felt. The cold weather has been lingering (it was -27°C with the windchill again today) and spring still seems a long way off. Maybe it wouldn’t be so bad if I had a winter hobby like skiing or snowboarding, but I don’t, so the winter months are always a bit of a drag. Although we did have a spectacular ice storm back in December… (you can see a few photos in my Turkish Delight post).
The only way I can get through winter without being totally grumpy (ok, I’m still a little grumpy) is by eating something rich and warm. Hot chocolate works, of course, but when it comes to dinner my first choice is always my mom’s Moroccan-inspired chicken stew.
This dish combines dried fruit, spices and a hot chilli pepper to create a savoury-sweet stew that will warm you from the inside out.
This dish doesn’t take long to cook, making it a great weeknight dinner idea. Just remember to put the chicken to marinate the night before. Also, you might be tempted to skip the stove-top steps, but I don’t recommend it. Sautéing the onions and browning the chicken adds a lot of flavour to the dish.
I should also mention that this stew doesn’t have a lot of sauce because we didn’t add any broth. I like it this way, but if you prefer you could add a splash of chicken broth to the pan before you put it in the oven.
If you try this recipe, let me know how it turns out!
- 1 small red chilli pepper
- ¼ tsp salt
- ¼ tsp white pepper
- ¼ tsp tumeric
- ¼ tsp ground cumin
- 2 tsp tomato paste
- 1 tsp lime juice
- 1 tsp Balsamic vinegar
- 2 cloves garlic
- 6 Maple Leaf Prime Chicken Thighs
- 1 tbsp grape seed oil
- ½ cup onions, chopped
- ½ cup shallots, chopped
- ½ cup raisins
- ½ cup dried apricots, chopped
- Combine all the ingredients for the marinade in a large zip-top plastic bag. Add the chicken, zip the bag close and put it in the fridge to marinate overnight.
- Preheat your oven to 350°F.
- Place a large Dutch oven (or braiser) over medium heat. Heat the grape seed oil then add onions and shallots. Cook for 3 to 5 minutes, stirring frequently with a wooden spoon.
- Add the chicken and brown on all sides, about 7 minutes.
- Add the raisins and apricots, then cover and place in oven.
- Bake for 30-35 minutes until chicken is cooked and the fruit is glossy.
- Serve with cooked white rice or couscous.
We used Maple Leaf Prime Chicken Thighs for this dish, and I was really happy with how they turned out. I noticed that these chicken thighs were more tender than the generic chicken we usually buy. It is more expensive, but if you can afford it I think it’s worth the price point. I am also a fan of the clean packaging.
Disclosure: This post has been sponsored by Maple Leaf Prime. All opinions are my own.