Moroccan Chicken
- Prep Time: 5 minutes
- Total Time: 40 minutes
- Yield: 4 servings
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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.