Sunkist® Lemon Moroccan Chicken
By Laura and Claude
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 4
Ingredients
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6
chicken thighs (ideally bone-in and skin-on)
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2
tsp. ground cumin
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2
tsp. ground coriander
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1/2
tsp. cinnamon
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1/2
tsp. ground turmeric
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2
tbsp. olive oil
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1
yellow onion, diced
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3
cloves of garlic, minced
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1
Sunkist<sup>®</sup> lemon, sliced
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1 1/2
cups of pearl couscous
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1
tbsp. dijon mustard
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3
cups of chicken broth
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1
cup pitted green olives
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1/2
cup diced dried apricots
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1/4
cup slivered almonds
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1/2
cup fresh herbs (mint and/or parsley)
Directions
- Preheat oven to 350F and place rack in the middle.
- Mix spices together: cumin, coriander, cinnamon, turmeric. <br />
Season chicken thighs with salt and pepper. Spread the spice mixture on the chicken thighs and distribute well.
- In a large pot over medium heat, add olive oil. Sear thighs for 5-6 minutes on each side. Transfer thighs to a plate.
- In the same pan, add the onion, garlic and sliced Sunkist® lemon and sauté for 3-4 minutes. Then add the pearl couscous and mix well. Add the mustard and mix again.
- Add chicken broth, seared chicken, olives and apricots. Season to taste. Bring to a boil, reduce heat and cover. Place in oven for 20 minutes.
- Fry almonds in a skillet for 5 minutes.
- Garnish chicken with almonds and fresh herbs.
