Moroccan Chicken

Step 1

In a small bowl, mix together the salt, pepper, cumin, turmeric, and ras el hanout.

Step 2

Whisk in the olive oil and tomato paste to form a wet rub.

Step 3

In a large mixing bowl, rub the chicken with the wet rub, making sure to distribute it evenly.

Step 4

In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 5

Place the chicken skin side down in the dutch oven (you should hear a sizzle, otherwise the oil is not hot enough), and cook for 3-4 minutes or until the skin has browned. Flip the chicken over and brown the other side for 3-4 minutes.

Step 6

Pour the white wine over the chicken to deglaze the pan.

Step 7

Squeeze the lemon quarters over the chicken and drop the rinds in the dutch oven.

Step 8

Add the dried apricots, prunes, and olives to the mix and stir to incorporate (you want most of the dried fruit to be submerged in the cooking liquid).

Step 9

Cover the dutch oven, turn the heat to low, and simmer for 1 hour.

Step 10

To serve, arrange 1 chicken thigh directly on a plate or over rice and ladle the dried fruit, olives, and rind over the chicken. Spoon some of the cooking liquid over the whole chicken, and finish with slivered almonds.