Braised Moroccan Chicken Thighs
8 chicken thighs (with or without bones)
1 yellow onion, chopped
4 cloves garlic, minced
1 cup chicken stock
1 15 oz can of tomatoes (with liquid)
1 15 oz can of garbanzo beans (drained)
1 T paprika (smoked if possible)
2 t cumin
white pepper to taste
smidge of cinnamon
1 bay leaf
1 lemon (or 2 T red wine vinegar)
chopped mint and parsley
plain yogurt (preferably not lowfat)
- Heat a few tablespoons of oil in a large, deep pan. Saute the onions until they just begin to brown, then add the garlic and saute until it just begins to brown.
- Have your stock ready and your cans opened, then sprinkle the spices over the onions and toast the spices until the pan is dry (and starting to make you worry you'll burn it).
- Add your chicken thighs (breasts will work too) and splash in a little stock so that things don't actually burn. Cook this all together for a few minutes to allow the spices to soak into the thighs. This was an accidental innovation! I used to always sear the thighs first and add them back in here with all the other ingredients, but something about sauteing them for just a bit with the spices and onions created my best batch ever.
- Add the stock, garbanzos, and tomatoes and bring to a nice bubble (but not a crazy boil). It will be ready in about 30 minutes, but it's even better if you simmer for an hour adding just a smidge more stock if needed.
- When you're about to serve it, add the lemon or vinegar and adjust the salt.