Chicken is an economical meal choice, but sometimes…we seem to get into a rut when it comes to our chicken recipes, sticking to our tried-and-true favorites. Moroccan chicken uses McCormick’s new “Moroccan Seasoning” and a recipe to really switch things up. Raisins add a touch of sweetness, and the coarsely chopped olives add textural interest as well. This recipe also uses the least expensive portions: chicken hindquarters are cut into just legs and thighs. Served alongside couscous or rice, it’s filling as well as economical. It can also be cooked in a slow cooker, perfect for those days when you’d rather be doing something else other than hovering over the stove.
- 4 hindquarters, cut into leg & thigh
- 3 tsp. McCormick’s Moroccan Seasoning
- zest of 1 lemon
- 1/4 c. lemon juice
- 1 tsp. ginger
- 1/2 tsp. salt
- 1 6 oz. can small ripe olives, drained, & stick a knife into the can, running it back and forth until the olives are about half the volume of the can
- 1/2 c. raisins
- 2 medium onions, cut in half and thinly sliced
- 4 cloves garlic, minced
- 3 tbsp. olive oil
- 2 1/4 c. water
- 2 tbsp. cornstarch
- salt & pepper (if desired)
In a large bowl, combine 2 tbsp. olive oil with Moroccan seasoning and ginger. Dip each piece of chicken in the spice & oil mixture, coating evenly and set aside. With remaining 1 tbsp. olive oil placed in large dutch oven, heat pan over medium heat and add chicken, a few pieces at a time. Cook without moving chicken until brown and turn. Remove from pan and set aside on a plate. Repeat until all of the chicken has been browned.
Add onions to skillet and saute until soft, scraping chicken bits away from pan. Add garlic and cook for another 1-2 minutes, and remove garlic-onion mixture from pan. Place chicken thighs on the bottom, then legs, and sprinkle with raisins and lemon zest. Add about 2 c. water. Cook over low heat for 45-1 hour or until chicken is done and tender. Remove chicken from pan and add olives and lemon juice. Add salt & pepper to taste.
Stir in 2 tbsp. cornstarch mixed with 1/4 c. water and continue stirring until mixture returns to a boil. Remove from heat.
To serve: place chicken piece alongside rice or couscous, ladling sauce over both.
To use slow cooker: Cook chicken as directed in skillet. Cook onions and garlic as directed in skillet. Add chicken to slow cooker, placing onion mixture on top. Add raisins and 2 c. water. Cook on low for 4-6 hours, or on high for 2-3 hours, until chicken is done. Remove chicken from sauce and set aside. Add olives and lemon juice, return mixture to a boil. Combine cornstarch and 1/4 c. water, then add to sauce mixture. Stirring continuously, return to a boil. Serve as directed.