Simmered Moroccan Chicken with Preserved Lemen Recipe

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This easy, one-pot Moroccan spiced chicken is a perfect blending of sweet, savory, bitter and tart flavors.
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  • 2 tablespoons flour
  • 1/2 preserved lemon
  • 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 1/2 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon McCormick® Cinnamon, Ground
  • 8 small bone-in chicken thighs, skin removed (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 medium red bell pepper, cut into 1/2-inch chunks
  • 1 medium carrot, coarsely chopped
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup dried apricots, halved
  • 3 McCormick® Bay Leaves
  • 1/4 cup halved green olives
20 mins
30 mins
1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Cut peel into 1/4-inch pieces (about 2 tablespoons). Set aside. Mix flour, sea salt, cinnamon and cumin in shallow dish. Coat chicken evenly with flour mixture.

2. Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove from skillet.

3. Stir onion, bell pepper and carrot into skillet. Cook and stir 5 minutes or until tender. Add tomatoes, broth, apricots and bay leaves; mix well. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes. Stir in preserved lemon and olives; cover and simmer 10 minutes or until chicken is cooked through. Remove bay leaves. Serve with couscous, if desired.Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.
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Nutrition (per serving)
Calories: 223 Calories
Fat: 11 Grams
Protein: 17 Grams
Cholesterol: 58 Milligrams
Carbohydrates: 14 Grams
Sodium: 661 Milligrams
Fiber: 3 Grams

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