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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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from Canadian Living Ingredients:
1 tablespoon vegetable oil |
8 chicken thighs, skinned |
1 onion, chopped |
2 garlic, minced |
1 teaspoon paprika |
1/2 teaspoon ground cumin |
salt and pepper |
1 pinch cinnamon |
2 tablespoons all-purpose flour |
1 cup chicken stock |
2 tablespoons minced fresh coriander or 2 tablespoons parsley |
1 tablespoon fresh parsley |
2 teaspoons lemon juice |
Directions:
1. In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
2. Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3. Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.
4. Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.
5. Add coriander, parsley and lemon juice.
6. Make-ahead Option : Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.
7. Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
8. Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.
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