Moroccan Chicken Sauté

6 servings

Ingredients

6 Chicken thighs, bone in

2 Tbsp. all -purpose flour

1 Tbsp. smoked paprika

1 Tbsp. Ground cumin

1 tsp. kosher salt

Olive oil as needed

1 Spanish onions, minced

3 cloves garlic, sliced

1x15 oz can chickpeas

1-pint grape tomatoes

½ cup golden raisins

1+ cups chicken broth

Fresh chopped parsley

Procedure:

Preheat oven to 400°F (200°C). Pat chicken on both sides with a paper towel to remove excess moisture. Combine flour, salt, cumin and paprika and add chicken, toss to coat.

In an ovenproof 12-inch skillet (or cast-iron pan) over medium/high heat add 2 tbsp. olive oil. Add seasoned chicken to the pan. Be sure not to crowd the pan or the chicken will steam and not sear. Sear the chicken in 2 batches using 1 tbsp. olive oil if needed. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces and set aside.

Remove excess oil from the pan and gently wipe pan out. Add 1 tbsp. olive oil. Over medium heat, add onions, garlic, stir for 3 to 5 minutes or until onions become transparent, but not browned. Add Tomatoes, chick peas, stock and top with chicken pieces. Slide into oven and roast for 25-30 mins (do not add a lid to the pan). Check chicken for doneness. Garnish with finely chopped parsley and serve with cous cous or quinoa.