Last week, I planned on making this Moroccan Chicken dish in the crockpot. Let's just say that I'm not always the best at reading through ALL the steps of a recipe (especially crockpot) ahead of time. And that morning, armed with all of the ingredients but with only enough time to dump everything in the crockpot and go (because that's what crockpot recipes should be, right?!), I realized there was a lot more cooking involved than just dumping and going. Oops. So, a seemingly "easy" crockpot recipe turned into an afternoon of cooking. And in all honesty, the cooking wasn't as complicated as I expected AND I personally think it tasted better than the crockpot version. Here is my conversion of the crockpot recipe above to a dutch oven recipe. :)
Moroccan Chicken in the Dutch Oven
Ingredients:
2 Tbsp avocado oil
1.5lbs bone-in chicken thighs, skins removed
salt and pepper to season chicken
1 medium yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and chopped
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp ground cayenne pepper
1 tsp salt
1/2 tsp ground black pepper
1/4 cup white wine
1 cup chicken broth
6 dried apricots, chopped
1/4 cup sliced almonds, toasted and crushed
1 tsp cilantro, minced
1 tsp lemon zest
cauliflower rice (I bought the bag of organic frozen cauliflower rice from Trader Joe's)
Directions:
heat oil in the bottom of a dutch oven
over medium high heat, brown chicken on both sides, 3-5 minutes per side, remove from pot once browned, decrease heat to medium
add onions and garlic to the pot, stirring around to release fragrance, add carrots and spices from ginger to pepper, stirring well for a few minutes
pour white wine and quickly deglaze pan, add the chicken broth, heat to bubbly and then simmer
add the apricots and chicken back in, let simmer for 30-45 minutes until reduced and chicken cooked through
serve with cauliflower rice, top with almonds, cilantro, and lemon zest
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