Pan Braised Moroccan Chicken Thighs

by Charlie McCarthy, Sr.

Ingredients

• vegetable oil
• 6 chicken thighs
• 2 onion
• 4 cloves garlic
• 1 carrots
• 1 tbsp ras el hanout
• 1 bunch mint
• 1 cups couscous

Recipe

NOTE: You can replace the "ras el hanout" with 1 tsp of each - cumin, cinnamon, ground coriander.

1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
2. Add the chopped onion, garlic and carrots to the pan. Sauté to heat through, a minute or two. Add the ras el hanout and stir a minute more. Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until chicken is cooked, about 15 minutes.
3. Boil more then enough water with ¾ of the mint. Finely slice the rest of the mint. Put the couscous and the sliced mint in a small saucepan tight-fitting lid. While straining the water pour over the couscous and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.

Enjoy!