Charmoula Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon vegetable oil
• 8 chicken thighs, skinned
• 1 onion, chopped
• 2 garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• salt and pepper
• 1 pinch cinnamon
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 2 tablespoons minced fresh coriander or 2 tablespoons parsley
• 1 tablespoon fresh parsley
• 2 teaspoons lemon juice

Recipe

• 1 in large skillet, heat oil over medium-high heat; brown chicken all over. transfer to plate.
• 2 drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
• 3 sprinkle flour over onion mixture; cook, stirring, for 1 minute. pour in stock and bring to boil, scraping up brown bits.
• 4 return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.
• 5 add coriander, parsley and lemon juice.
• 6 make-ahead option : before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.
• 7 slow cooker charmoula chicken: do not remove skin. after browning chicken, transfer to slow cooker. continue with recipe, omitting flour and scraping stock mixture into slow cooker. cover and cook on low for 4 hours.
• 8 skim off any fat. whisk 1/3 cup (75 ml) water with 1/4 cup (50 ml) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. remove skin if desired. stir in coriander, parsley and lemon.