This one skillet chicken dish features bone-in chicken thighs braised in a savory sauce made with lemon juice, chicken stock, garlic and white wine. The sweet and spicy seasoning, golden raisins, green olives and toasted almonds lend authentic Moroccan flavor to this incredibly delicious meal.
cost per recipe: $12.10
The price is determined by the national average.
bone-in chicken thigh(about 3 pounds)
teaspoon coarsely ground black pepper
tablespoons olive oil
teaspoons Moroccan seasoning
large onion, chopped (about 1 cup)
cloves garlic, minced
cup Swanson® Chicken Stock
cup dry white wine
cup pitted green olives, cut in half
cup golden raisins
cup sliced or slivered almonds, toasted
cups hot cooked couscous
Heat the oven to 350°F. Grate the zest and squeeze the juice from the lemon. Season the chicken with the salt and black pepper.
Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Pour off any fat.
Reduce the heat to medium. Add the Moroccan seasoning to the skillet and cook and stir for 1 minute. Add the remaining oil to the skillet and heat for 1 minute. Add the onion and garlic and cook until the onion is tender-crisp, stirring often.
Stir in the stock, lemon juice, lemon zest, wine, olives and raisins and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Place the covered skillet into the oven and cook for 30 minutes or until the chicken is cooked through. Sprinkle with the almonds. Serve the chicken and sauce with the couscous.