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Whole 30 One Pot Moroccan Chicken with Apricots and Olives

Moroccan Chicken

To all my loyal reader(s), thank you for reaching out with your concerns that it has been more than a month since I last penned a blog post. I know I started this outlet two months ago, but a few weeks ago, Google alerted me that I got my first SEO click. Be on the lookout for my overblown celebration.

Anyway, it's sweater weather, break out your trust funds to support your PSL habits, blah blah blah. Does the subtle change in temperature leave you BRAISED AND CONFUSED? Try this one-pot dish of chicken thighs that get the privilege of co-mingling in a spice-laden broth with olives, carrots, and apricots.

Whole 30 One Pot Moroccan Chicken with Apricots and Olives

Serves 4


6 boneless chicken thighs, fat trimmed (unless you like shmaltz. Then by all means bypass this step) 1 bell pepper, diced 2 green onions, diced 2 cloves garlic, minced 1/2 large white onion, diced 1/2 cup green olives (don't have green? Kalamata or any other olive should suffice. But I implore you to use green if you have them. Please.) 1/4 cup apricots, sliced or chopped 1/4 cup raisins 1 cup baby carrots, chopped 3 stalks celery, diced 1/2 T each--basil, mint, cilantro, chopped 1 quart chicken stock 1/2 cup casava flour (not doing Whole 30 or Paleo? Break out the 10-pound black of AP from your pantry.) 2 T olive oil (or you can get fancy and do a combo of EVOO and coconut oil) 1 T Ras el hanout (coriander, cumin, cayenne, cinnamon, paprika, ginger, turmeric, allspice, cloves, S&P)

Directions: 0. Preheat oven to 425.

1. Season flour with teaspoon of Ras el hanout. Shake chicken thighs in a bag to flour them.

2. Melt 1 T coconut oil in cast iron pan on medium high heat. Brown chicken thighs for a couple minutes per side. Remember to do skin-side down first to get that crispy goodness. Take out of pan and set aside.

3. Add in remaining oil. Sautée white & green onions and bell pepper on medium high heat for a few minutes. Then add garlic, carrots, celery. Sautée a few minutes more. Add apricots, raisins, and olives. You guessed it - you're going to Sautée it some more. Throw in the rest of ras el hanout. Sautée till you forget what is the meaning of this term.

3. Pour in nearly all the chicken stock and add half the herbs. Bring to a boil. Nestle chicken thighs into pan and spoon some of the liquid & vegetables over the chicken.

4. Put pan in oven. Braise for 30 minutes. Take pan out of oven. Sprinkle in remaining herbs. Best served over cauliflower rice.

Bone Apple Tea, as the kids say.