Moroccan-Inspired Chicken Stew
Ingredients
For the Marinade:
- 1 small red chilli pepper
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon tumeric
- ¼ teaspoon ground cumin
- 2 teaspoon tomato paste
- 1 teaspoon lime juice
- 1 teaspoon Balsamic vinegar
- 2 cloves garlic
For the Stew:
- 6 Maple Leaf Prime Chicken Thighs
- 1 tablespoon grape seed oil
- ½ cup onions chopped
- ½ cup shallots chopped
- ½ cup raisins
- ½ 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.
