Tonight I came home, and had run out of garlic and only had half an onion – far less than I needed for our planned meal. So instead I threw this together as I went, making something that tasted a lot like my mom’s chicken korma with a lot less fuss. The boys loved it so much, Charlie asked me to write down this recipe three times, and asked for a picture with his dinner. You got it, buddy.
Weeknight Marrakesh Market Chicken
4 chicken thighs
2-3 TBSP EVOO
½ yellow onion, small dice
Lots of Marrakesh Market Blend from Spice House (apx 2-3 TBSP)
1 cup chicken stock
1-2 Tbsp lemon juice
2 c brown rice
Season both sides of the chicken thighs well with Marrakesh Market Blend so that each side is well coated.
In a sauté pan with a lid, add about 3 TBSP EVOO and heat over medium/med-high until just before it begins to smoke. Add the chicken and sprinkle the onion in the pools of oil around the chicken. Allow the chicken to brown well – about 4 minutes – before turning to brown the second side. Once brown, remove the chicken to a plate; it doesn’t need to be cooked through.
Add the chicken stock and raise the heat while scrapping the bottom of the pan to release all of the fond (yummy brown stuff). Once at a simmer, reduce the heat to low and return the chicken to the pan. Cover and simmer for 10-15 minutes until cooked through. Once cooked through (160º with a thermometer) set aside on a plate to rest.
Raise the heat to high and bring to a simmer to reduce the liquid down slightly. Turn off the heat, and stir in the lemon juice and adjust salt/pepper.
Serve over brown rice with sauce drizzled over top with sweet potatoes on the side, or even better, on top of the chicken.
Roasted Sweet Potatoes
2 lg sweet potatoes, diced small
3-4 TBSP EVOO
Lots of Marrakesh Market Blend from Spice House (about 1-2 TBSP)
Preheat oven to 425 degrees. Toss sweet potatoes in EVOO until well coated. Season well with Marrakesh Market Blend so that each piece is well coated, and sprinkle lightly with salt. Roast for about 25 minutes until golden brown and crispy but tender in the middle.