The seasons have switched, and cooler weather is quickly approaching. This change of temperature made me want to take out my braiser and make a nice fall inspired Moroccan Braised Chicken dish. This meal has nice warm spices like Garam Masala, dried fruits and nuts.
Moroccan Braised Chicken
- 8 chicken thighs
- 2 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- 1 onion, finely chopped
- 1 tsp. garam masala
- 1/2 cup white rice
- 1 1/4 cup Chicken Stock
- 1 (15-oz.) can chickpeas drained and rinsed
- 1/2 cup golden raisins
- 1/4 cup of sliced almonds
- 1/4 cup chopped cilantro
1. Season chicken thighs on all sides with 2 tsp. salt and 1 tsp. black pepper.
2. Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
3. Add onion, garam masala to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add stock and scrape up the browned bits from the pan.
4. Stir in the chickpeas and golden raisins and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20–25 minutes.
5. Remove from heat and let sit 5 minutes. Fluff rice with a fork and garnish with chopped cilantro.
If you’d like to learn how to make more global cuisine at home, sign up for The Chopping Block's Culinary Adventure: A Trip to India on Sunday, October 7 at 6pm at Lincoln Square or Middle East Feast on Sunday, October 28 at 5pm at Lincoln Square.