A platter of Moroccan inspired braised chicken thighs cooked with red peppers, carrots and artichoke hearts over a bed of couscous
  • Prep Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings

Watch the Video Below

Ingredients

  • 1/2 cup Vigo Extra Virgin Olive Oil plus 2 Tbsp, divided use
  • 2 tablespoons Alessi Red Wine Vinegar
  • 1 tablespoon Alessi Garlic Puree
  • 1 teaspoon fennel seeds (optional)
  • 1/4 teaspoon ground cumin
  • 4-6 large chicken pieces (thighs or breasts)
  • 1 medium onion, sliced
  • Alessi Sea Salt and Black Peppercorns, freshly ground to taste
  • pinch of Vigo Saffron
  • 1/4 cup Vigo Roasted Red Peppers, sliced into ribbons
  • 1/2 cup whole baby carrots
  • 1/2 cup Vigo Quartered Artichoke Hearts
  • 1 tablespoon cornstarch plus one cup of water, mixed together in a small bowl
  • parsley (garnish)

Directions

  • Whisk oil, red wine vinegar, garlic, fennel, and cumin in a small bowl and pour into a plastic re-sealable bag. Place chicken in bag and let marinate in the refrigerator for at least one hour.
  • Heat 2 Tbsp oil in a large heavy-bottomed pot over medium-high heat. Add onions and sauté until translucent (about 3 minutes).  Add chicken pieces (reserving the marinade) and brown on one side (about 4 minutes).  Flip and cook another 4 minutes.   Season with salt and pepper.
  • Lower heat, add reserved marinade and enough water to almost cover chicken pieces. Add saffron, peppers, carrots, and artichokes.  Cover and cook for 20-25 minutes or until internal temperature reaches 165°F.  Remove chicken to a serving platter.  Thicken remaining liquid by slowly adding cornstarch mixture and stir (about 2 minutes).  Add sauce and vegetable mix over chicken, top with parsley and enjoy.