This post has been sponsored by Maple Leaf Prime.
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!
For more recipes using Maple Leaf products, check out the Appehtite board on Pinterest or follow them on Twitter.
Ingredients
For the Marinade:
- 1 small red chilli pepper
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp tumeric
- 1/4 tsp ground cumin
- 2 tsp tomato paste
- 1 tsp lime juice
- 1 tsp Balsamic vinegar
- 2 cloves garlic
For the Stew:
- 6 Maple Leaf Prime Chicken Thighs
- 1 tbsp grape seed oil
- 1/2 cup onions chopped
- 1/2 cup shallots chopped
- 1/2 cup raisins
- 1/2 cup dried apricots chopped
Instructions
- 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.
To learn more about these products, visit MapleLeafPrime.ca or check out Maple Leaf Prime on Facebook.
Disclosure:
This post has been sponsored by Maple Leaf Prime.
All opinions are my own.
Shareba, this looks delicious! I love the combination of ingredients you used. This would be perfect for warming up on these cold winter days.
Thanks Cindy!
I love Moroccan food, this looks like a great dish.
Thanks Ayngelina, it’s one of my favourites!
This looks amazing! I love the raisins and apricots in there. I’m going to have to give this a go with chickpeas or tofu 🙂
I hope you do! Let me know if you like it 🙂
When I’m back from vacation I’ll give this one a go. Gotta start mixing up the taco nights, you know?
Yes! This is one of my favourite chicken dishes – I hope you like it!