Chicken thighs in Moroccan sauce with fruits and nuts
Last Updated on
Total: 1 h 5 min Diners: 2
Moroccan cuisine invites us to sit on their luxurious couches to enjoy dishes with a strong spicy character as is the case of these Moroccan chicken thighs in which we pay tribute to those aromatic tajines, full of sweet, sour, bitter and spicy contrasts that are not far from any chicken stew but moved to another dimension of taste. In itself, these chicken thighs in Moroccan sauce are nothing more than a tasty stew, well cooked so that the sauce is dense, cooked over low heat so that the poultry meat is very tender and the final flavor transports us directly to those delicious Moroccan markets or to the typical feasts on the other side of the Mediterranean.
Ingredients
Chicken thighs, 2 dried cranberries, 2 tablespoons Prunes, 6 units Almonds, 2 tablespoons Garlic clove, 1 spring onion, 1 carrot, 1 cumin, turmeric, ginger, cinnamon. 1/2 tsp Orange, 1 (its juice and zest) Chicken broth, 300ml Green or black olives, 6 Flour, 1 tbsp Fresh parsley, 1 tbsp Extra virgin olive oil, 30ml Salt and black pepper, c/s Couscous seasoned with parsley, optional to serve on the side
Step 1
The first thing we will need to do to cook these chicken thighs in Moroccan sauce will be to separate the thighs from the thighs, cutting the thighs in half, leaving their bone.
Step 2
In a pot where we will make the stew, brown the chicken with olive oil and a little salt, over high heat until golden brown on all sides. Once it is golden brown, remove it to a plate.
Step 3
In the same oil it is time to brown the finely chopped garlic, the spring onion and the carrot, cut as small as possible. For this cut we can help ourselves with a cutter robot, being careful not to crush too much in order not to make a puree. Pocharemos everything with a little salt for 5-7 minutes until it is very tender.
Step 4
Once everything is well poached, it will be time to add the flour and toast it lightly. If we need more oil, it will be time to add it just before adding the spices, orange zest and orange juice. Let it all reduce over low heat for a couple of minutes and then add the chicken broth.
Step 5
Introduce the chicken back into the stew and also the chopped or whole olives and let it cook over low heat for 40 minutes, so that the chicken is cooked very slowly, slowly, so that it is juicy and very tender, so that the meat comes off the bone.
Step 6
Ten minutes before finishing the stew, add the fruits and nuts to our Moroccan chicken thighs stew, which we will finish with some chopped parsley and we can accompany with some couscous.
Suggestions and alternatives
This dish can be made by substituting the fruits and nuts for those we have on hand. Dates, raisins, prunes, walnuts, dried apricots, macadamias…it’s up to you! We could also add a few drops of rose water, very common in Moroccan gastronomy and we could also prepare this stew with other spices such as with a mixture of ras-al-hanout or nutmeg.
The couscous, hydrated with the same chicken broth and adding a little butter to buttery it can be the accompaniment or stay prostrate just below the chicken thighs so that it is automatically bathed with the same sauce. We could also grind the sauce before introducing the chicken, if we do not want stumbles. and if we see it very liquid help us with a little cornstarch (cornstarch of all life) to thicken slightly.
