Walking to yoga a few morning ago at the terrible time of 6:45 am, I could not believe how cold it still is outside. Yeah the sun rises earlier and sets later, but where is the heat that comes with those signs of approaching summer?! Not on Vancouver Island that’s for sure. A pair of mittens could have come in handy, no matter how much it pains me to admit it. So instead of yoga on that cold morning, all I wanted to do was crawl back into my nice warm bed. Or a bubble bath.. Yes that would have done too. Seeing as that wasn’t going to happen, I settled on plans to make delicious comfort food for dinner.
The recipe is inspired by a North African tagine. A tagine is mainly just the special pot used to cook the dish in. The base is flat with a dome shaped lid that fits just inside. So if you are lucky enough to have one of these fancy little pots then by all means use it. I just used a wide pot with a tight fitting lid and it worked perfectly. I cooked the couscous according to box direction and it took 7 minutes if that. Also, if you prefer to have a more intense flavor, use as much spices as you like to suit your taste.
Moroccan Chicken Thighs
Adapted from Cooking Light, January 2008
1/2 tsp of olive oil
1 package of skinless, boneless chicken thighs (about 8 small)
1 yellow onion, thinly sliced
1 tsp of cumin
1/2 tsp of salt
1/2 tsp of coriander
1/2 tsp of cinnamon
1/2 tsp of black pepper
4 garlic cloves, minces
1 1/2 cups of chicken broth
1 can of chickpeas, rinsed and drained (mine was 19oz and it was a bit much, I will use 1/2 to 3/4 of the can next time)
1 1/4 cups of dried apricots, halved
Heat olive oil in a large pot (the one with the tight fitting lid). Add chicken and cook for about 5 minutes or until browned on all sides. Remove chicken from pan. Add onion and saute for 3 minutes or until translucent. Add the cumin through garlic and saute for 30 seconds or until fragrant. Stir in broth. Return chicken to pan and bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken from pan with a slotted spoon. Cut into bite sized pieces and return to the pan with the chickpeas and apricots. Cover and simmer 10 minutes or until heated through.