Moroccan Chicken

Yields1 Serving
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
Category,

Moroccan spices add an extra punch to an old favourite.

 1 Whole Chicken (cut into sections)
 23 tsp Bacon Fat (or other cooking fat)
 28 oz Tomato Sauce
 3 tbsp Garlic (minced)
 1 ½ cups Onion (diced)
 ¼ cup Raisins (plus extra for garnish)
 ¼ cup Slivered Almonds (plus extra for garnish)
 ¼ tsp Ground Cinnamon
 ½ tsp Cumin
 ½ tsp Coriander
 Sea Salt and Fresh Cracked Pepper (to taste)
 Red Chili Flakes (for garnish)
 Fresh Chopped Parsley (for garnish)
1

Melt cooking fat on high in a large Dutch oven. Once the oil is nice and hot, sear the chicken pieces on each side for about 3 minutes and then set aside.

2

Reduce the heat to medium and add in onions, garlic, and a little bit of salt. Sauté until slightly caramelized, stirring frequently to prevent burning.

3

Add in tomato sauce, almonds, raisins, cinnamon, cumin, and coriander. Simmer for about 10 minutes or until flavors are fully combined.

4

Return the chicken to the pot and be sure that it is fully covered with sauce. Simmer on low for 45 minutes.

5

Serve hot with sauce on top of chicken pieces and garnish with raisins, almonds, chili pepper flakes, and fresh chopped parsley.

Ingredients

 1 Whole Chicken (cut into sections)
 23 tsp Bacon Fat (or other cooking fat)
 28 oz Tomato Sauce
 3 tbsp Garlic (minced)
 1 ½ cups Onion (diced)
 ¼ cup Raisins (plus extra for garnish)
 ¼ cup Slivered Almonds (plus extra for garnish)
 ¼ tsp Ground Cinnamon
 ½ tsp Cumin
 ½ tsp Coriander
 Sea Salt and Fresh Cracked Pepper (to taste)
 Red Chili Flakes (for garnish)
 Fresh Chopped Parsley (for garnish)

Directions

1

Melt cooking fat on high in a large Dutch oven. Once the oil is nice and hot, sear the chicken pieces on each side for about 3 minutes and then set aside.

2

Reduce the heat to medium and add in onions, garlic, and a little bit of salt. Sauté until slightly caramelized, stirring frequently to prevent burning.

3

Add in tomato sauce, almonds, raisins, cinnamon, cumin, and coriander. Simmer for about 10 minutes or until flavors are fully combined.

4

Return the chicken to the pot and be sure that it is fully covered with sauce. Simmer on low for 45 minutes.

5

Serve hot with sauce on top of chicken pieces and garnish with raisins, almonds, chili pepper flakes, and fresh chopped parsley.

Moroccan Chicken