| | Directions | 1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Cut peel into 1/4-inch pieces (about 2 tablespoons). Set aside. Mix flour, sea salt, cinnamon and cumin in shallow dish. Coat chicken evenly with flour mixture.
2. Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove from skillet.
3. Stir onion, bell pepper and carrot into skillet. Cook and stir 5 minutes or until tender. Add tomatoes, broth, apricots and bay leaves; mix well. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes. Stir in preserved lemon and olives; cover and simmer 10 minutes or until chicken is cooked through. Remove bay leaves. Serve with couscous, if desired.Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets. |
|
|
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons flour |
| - | | 1/2 preserved lemon |
| - | | 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 1/2 teaspoon McCormick® Cumin, Ground |
| - | | 1/2 teaspoon McCormick® Cinnamon, Ground |
| - | | 8 small bone-in chicken thighs, skin removed (about 2 pounds) |
| - | | 2 tablespoons olive oil |
| - | | 1 large onion, thinly sliced |
| - | | 1 medium red bell pepper, cut into 1/2-inch chunks |
| - | | 1 medium carrot, coarsely chopped |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 cup chicken broth |
| - | | 1/2 cup dried apricots, halved |
| - | | 3 McCormick® Bay Leaves |
| - | | 1/4 cup halved green olives |
| |
| | Nutrition (per serving) | Calories: 223 Calories
Fat: 11 Grams
Protein: 17 Grams
Cholesterol: 58 Milligrams
Carbohydrates: 14 Grams
Sodium: 661 Milligrams
Fiber: 3 Grams
|
| |
