Moroccan Chicken with Olives and Lemon

This is a recipe that I totally fell in love with.  I made it with my sister a few months ago, then I made it again this week and it definitely lived up to what I remembered.  This was perfect winter comfort food particularly because it had such warm spices.  I say warm because it wasn't a spicy heat but something that made you feel like you were being transported to the Middle East.  Also, the thigh meat was really nice and tender.  I really enjoyed the briny green olives in contrast with the sweetness of the carrots.  Some chicken dishes can get a little boring after a while but this chicken is anything but boring!

I modified the recipe to include only chicken thighs because I prefer their juiciness over the breast meat and below I also included the couscous recipe that complimented the chicken so well.  You can prepare the couscous while the chicken thighs are simmering.  Don't forget to spoon some of that sauce over the couscous, it makes it divine!

Moroccan Chicken with Olives and Lemon
Serves 4

Ingredients
1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 strips lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice, from 1 to 2 lemons
5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
8 chicken thighs, trimmed of excess fat
Salt and ground black pepper
1 tablespoon olive oil
1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups low-sodium chicken broth
1 tablespoon honey
4-5 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins
1 cup Greek cracked green olives, pitted and halved
2 tablespoons chopped fresh cilantro leaves

Combine spices in a small bowl and set aside.  Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste (you can use the side of the knife to mash garlic and lemon into a paste); set aside.

Season both sides of chicken pieces liberally with salt and pepper.  Heat oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke.  Brown chicken pieces skin side down in  single layer until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown on second side, about 4 minutes more.  Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.  Pour off and discard all but 1 tablespoon fat from pot.

Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark).  Add remaining 4 teaspoons garlic and cook, stirring until fragrant, about 30 seconds.  Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute.  Remove lemon strips from pot and discard.  Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen brown bits.  Add thighs, reduce heat to medium, and simmer for 5 minutes.

Add carrots to pot, cover, reduce heat to medium-low, and simmer until instant-read thermometer inserted into chicken register 175 degrees, 10 to 15 minutes.

Transfer chicken to plat or bowl and tent with foil.  Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes.  Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.  Serve immediately.

Source: slightly adapted from America's Test Kitchen

Couscous with Shallots, Garlic, and Fresh Herbs
Serves 4 to 6

Ingredients
3 tablespoons unsalted butter
3 shallots, thinly sliced
2 garlic cloves, minced
2 cups couscous
1 cups water
1 cup low-sodium chicken broth
1 teaspoon table salt
2 tablespoons of minced fresh parsley leaves
1/4 cup minced fresh cilantro
2 tablespoons of lemon juice
1/2 teaspoon finely grated lemon zest
Ground black pepper

Heat butter in medium saucepan over medium-high heat.  When foaming subsides, add shallots and cook, stirring frequency, until softened and lightly browned, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes.  Add water, broth, and salt; stir briefly to combine, bring to a simmer, cover, and remove pan from heat.  Let stand until grains are tender, about 7 minutes.  Uncover and fluff grains with fork.  Stir in herbs, lemon juice, and zest, season with pepper to taste, and serve.

Source: Adapted from Cook's Illustrated