Mexican Cilantro Pesto

Directions for: Pan Braised Moroccan Chicken Thighs

Ingredients

For the Chicken

1 splash vegetable oil

6 chicken thighs

2 onions, chopped

1 carrot, chopped

4 clove garlic, sliced

1 Tbsp Ras El Hanout spice blend (you may substitute 1 teaspoon each of cumin, cinnamon and ground coriander)

1 cup orange juice

cup marmalade

juice and zest of 1 lemon

tsp salt

cup pistachios

cup olives

cup figs

For the Couscous

1 cup couscous

1 cup boiling water

Directions

For the Chicken

1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until its equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.

2. Add the onion, garlic and carrots to the pan. Saut to heat through, a minute or two. Add the ras el hanout and stir a minute more. Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165F, about 15 minutes.

For the Couscous

1. Put the couscous in a small saucepan with a tight-fitting lid. Pour the boiling water over and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.

See more: Easy, Rice/Grain, Chicken, Main, Dinner, Middle Eastern, African, Vegetables, Saute