Moroccan ChickenJanuary 4, 2008
Several months ago my mom bought me a braising sauce for use with lamb or chicken. It was a rather large jar, and so tonight when I wanted to use it on 4 chicken thighs, I thought it would be a bit of a waste. So, doing the right thing, I made the best replication I could. Here it is:
6 oz tomato paste
1/3 c. chicken stock
1/2 c. beef stock
3 T. of apricot jam
1/4 c. brown sugar
2 T. lemon juice
1/4 c. balsamic vinegar
1/2 t. cumin
1/2 t. curry powder
1/4 t. coriander
1/4 t. cinnamon
1 bay leaf
1/3 c. brown onion, finely chopped
1 large clove garlic, minced
Combine all ingredients and stir until well mixed.
Brown chicken thighs on both sides in a dutch oven, starting with the skin side down.
Pour braising sauce over chicken thighs, ensuring that each piece is covered with sauce.
Cover your dutch oven and place in a 325° oven for 60 minutes.