Foodie Friday: Chicken with Citrus and Olives

This is a dish I have recreated from my recent trip to Marrakech. The ingredients are common in many Moroccan home kitchens and easy to access here in Canada. The one dish dinner makes serving easy.3 tablespoons olive oil6 large chicken thighs, skin removed1/3 cup flour4 large garlic cloves, minced2 large shallots, dicedOne - 14 ounce jar fire roasted artichokes, drained3/4 cup chicken stock1/2 cup orange juice3 tablespoons capers, blotted dry2/3 cup Moroccan dry cured olives (pitted)1 tablespoon finely minced preserved lemon (rind only)1/2 cup Italian Parsley, finely choppedSeveral sprigs of fresh thyme1 fresh lemon, sliced fine1 fresh orange sliced fine3 sprigs fresh thyme In a large shallow saute or roasting pan heat the oil, dredge the chicken in the flour, shake the excess off and place single layer in the hot pan.  Sear the chicken well on all sides until golden brown.  About 15 minutes.  Remove from the pan and set aside.In the same pan, add the garlic and shallots, keep the heat on low so the garlic does not burn. Add the artichokes and cook for about 5 minutes.  Return the reserved chicken to the pan and pour the stock and orange juice over.Sprinkle the capers, olives, preserved lemon, thyme sprigs and parsley over.  Layer the slices of lemon and orange over the top.  Increase the heat to bring everything to a low simmer.Bake in a 375F oven for about 40 minutes or until the chicken is cooked through.Serve with rice or noodles.Serves 6

Guest: Caren McSherry

Founder and President of Gourmet Warehouse

This is a dish I have recreated from my recent trip to Marrakech. The ingredients are common in many Moroccan home kitchens and easy to access here in Canada. The one dish dinner makes serving easy.

3 tablespoons olive oil
6 large chicken thighs, skin removed
1/3 cup flour
4 large garlic cloves, minced
2 large shallots, diced
One - 14 ounce jar fire roasted artichokes, drained
3/4 cup chicken stock
1/2 cup orange juice
3 tablespoons capers, blotted dry
2/3 cup Moroccan dry cured olives (pitted)
1 tablespoon finely minced preserved lemon (rind only)
1/2 cup Italian Parsley, finely chopped
Several sprigs of fresh thyme
1 fresh lemon, sliced fine
1 fresh orange sliced fine
3 sprigs fresh thyme

In a large shallow saute or roasting pan heat the oil, dredge the chicken in the flour, shake the excess off and place single layer in the hot pan.  Sear the chicken well on all sides until golden brown.  About 15 minutes.  Remove from the pan and set aside.
In the same pan, add the garlic and shallots, keep the heat on low so the garlic does not burn. Add the artichokes and cook for about 5 minutes.  Return the reserved chicken to the pan and pour the stock and orange juice over.
Sprinkle the capers, olives, preserved lemon, thyme sprigs and parsley over.  Layer the slices of lemon and orange over the top.  Increase the heat to bring everything to a low simmer.
Bake in a 375F oven for about 40 minutes or until the chicken is cooked through.

Serve with rice or noodles.

Serves 6

Guest: Caren McSherry

Founder and President of Gourmet Warehouse