Monday, March 19

Moroccan inspired Chicken in a Pot

Morocco inspired chicken is one of my secret weapon dinners. It looks and tastes like it was slow cooked all say when in reality it was made in under 2 hours.

I like serving this with a flat bread to scoop up extra sauce!

Serves 2-4
Full time: 2 hours

You will need:

1 1/2 lb. chicken, either bone-in thighs or breast work best for this
15 oz can garbanzo beans, drained
15 oz can diced tomatoes, drained
2 large sweet potatoes, diced
1 onion, sliced
1 cup baby carrots
2 large sweet potatoes, diced
2 tbsp butter
2 tbsp minced garlic
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp dried parsley
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1 tsp salt, divided

Let us begin:

Preheat oven to 350

Note: If you don't have a Dutch oven then you can do the first half in a sauté pan and transfer to a covered baking dish

Set you Dutch oven on a burner over medium high heat

Add in butter, onions, garlic along with garlic, cumin, turmeric, cinnamon, white pepper, and half the salt. Sauté until onions begin to soften


Add in carrots and sweet potatoes, sauté 5-8 minutes more


Add in garbanzo beans, parsley, and diced tomatoes, sauté 3-5 minutes more


Place chicken on top of mixture and sprinkle over remaining salt and black pepper


Cover and bake in oven for 45-90 minutes (depends on chicken cut) or until internal temp reaches 175-180


Remove from oven and let sit covered for 10 minutes

Serve and enjoy!