If you have been reading this blog for any length of time, you know that the recipe I am providing today is a bit out of my league. First of all, it has way more than five ingredients and a few more than three steps, as well as being slightly exotic. But it is so delicious I could not resist sharing it with you.
On Super Bowl Sunday, I went to a hockey game with friends, and after the game they made us this delightful meal. It hits so many high notes, I barely know where to begin~the chicken was bronzed in the sauce, and the medley of ingredients served to provide a powerful but delicate punch.
I am not a sports fan, but have been to a couple of Windsor Spitfire games, and am beginning to understand why people enjoy hockey. It is fast-paced and exciting. I was in an arena that held as many people as my small town (6000 or so). The noise is phenomenal, but it is a companionable noise, and the feeling of community is palpable. My only argument with hockey is when they throw down their gloves and go at it, or smash into the opposite team members with anger. That is when the spirit of the game is lost (for me).
This chicken recipe was so good that even I, the queen of easy cooking, am going to attempt it. We had couscous under the delectable “stew” and chunks of butternut squash on top. My hostess forgot to put the slivered almonds on top (they were ready—but like me, she sometimes forgets one ingredient when she has guests), and to be honest they were not missed—but I imagine they would provide a nice crunch.
So without further ado—I present you with:
MOROCCAN STYLE CHICKEN
12 chicken thighs, skinned and boned – cut into chunks
2 tablespoons olive oil
3 tablespoons dried currants
2 tablespoons of honey
2 or 3 large cloves garlic, minced
2 teaspoons ground cumin
1 and 1/2 teaspoons cinnamon (or a little more)
1 and 1/2 cups bottled salsa (mild or medium)
1/2 cup of dried apricots chopped or figs or prunes or a combination of these
1/2 cup water
1/4 cup chopped or slivered almonds
Method for Crock Pot:
Cut each chicken thigh into 4 or 5 pieces. Set aside.
In a large metal bowl, mix together olive oil, garlic, salsa, water, currants, apricots, honey, cumin and cinnamon. Add chicken pieces and stir well.
Transfer to crock pot and cook for 2 hours on high and then 4 or 5 hours on low. Stir occasionally.
Serve over couscous or rice. Follow directions on package for cooking.
Top with chopped or slivered almonds. Serve hot!
P.S. You could cook some chunks of sweet potato or butternut squash and serve on top for colour as well as nutritional value.
Do you have a recipe that is “out of your league” but you would be willing to try because the results are so delectable (or dare I say it, in keeping with my theme: blissful)?