Here we go with our first distance dinner! For a new adventure, Merideth and I wanted to try a new cuisine: African dishes. Picking this large and varied continent for our first dish also gave us the chance to be creative with our choices. I chose Moroccan Chicken, with warm spices typical to the region. Something I learned from this dish was to read the recipe fully before starting- I showed up late for our Skype date because I didn’t plan for the hour baking time!
- 6-8 chicken thighs
- 1 can coconut milk
- 1 cup chicken stock
- 1 tablespoon flour
- 2 tablespoons chopped garlic
- 1 medium sized diced red onion
- 4 tablespoons Moroccan seasoning blend
- Dried apricots
- salt and pepper to taste
Moroccan Seasoning Mix:
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cinnamon
- 1 tsp coriander
- 1 tsp cayenne
- 1 tsp ground allspice
- 1 tsp ground cloves
- Heat a large saute pan on high heat with 1 tsp olive oil.
- Season chicken with salt and pepper, add to hot pan, skin side down, and saute for 3-4 minutes or to a deep golden brown color.
- Remove and set aside, place in a crock pot or Dutch oven.
- Add onions and garlic to saute pan and saute for 2-3 minutes; add chicken stock and coconut milk and stir.
- Whisk in Maverick Moroccan spice and flour, bring sauce to a boil. Add sliced apricots and raisins and pour over chicken.
- Place in pre-heated oven at 350 degrees and cook for 1 hour.
- When serving, make sure you give everyone some apricots and raisins on top!
(adapted from Blue Canyon Moroccan Chicken)
Wine Pairing: In order to complement the chicken and the exotic spices, I had a delicious Marsanne from my local sustainable winery! A new wine for me for a new recipe.
Delicious! I have a confession: this picture is from when I made the dish a second time! The warm spices are perfect for a cool day.