Moroccan Chicken
Ingredients
1 tbsp (15 mL) olive oil1 tbsp (15 mL) butter
2 garlic cloves, minced
8 boneless chicken thighs
2 cups (500 mL) salsa
¼ cup (50 mL) orange juice
¼ cup (50 mL) dried currants
2 tbsp (30 mL) honey
1½ tsp (6 mL) cumin
1 tsp (4 mL) cinnamon
¼ cup (50 mL) slivered almonds
Directions
In a large frying pan, combine oil and butter. Add garlic; sauté until golden. Add chicken thighs (be careful to not overcrowd; do in 2 batches if needed). Fry until golden brown, approximately 2 minutes on each side. Remove from heat and set aside.
In a large bowl, combine salsa, orange juice, currants, honey, cumin and cinnamon; mix well. Place chicken thighs in slow cooker; pour salsa mixture over top.
Cook for 2 hours on high or 4 hours on low. Sprinkle with slivered almonds before serving. Makes 4 servings.
In a large bowl, combine salsa, orange juice, currants, honey, cumin and cinnamon; mix well. Place chicken thighs in slow cooker; pour salsa mixture over top.
Cook for 2 hours on high or 4 hours on low. Sprinkle with slivered almonds before serving. Makes 4 servings.
Suitable Drinks
- Red Wine