This recipe is simple yet it delivers the complicated flavors of a pro. Make copies of this one, your friends will ask. Fatima taught me how to make this and it has easily become one of my absolute favorites.
Serve it over Cauliflower Couscous.
Always remember ALL ORGANIC ALL THE TIME !
3 tablespoons-Olive Oil
1 whole Chicken –cut up
2 large Shallots-sliced (yellow onion good too)
3 Figs –halved
2 Bell Peppers-sliced
2 Cups Chicken Broth
2 Zucchini or Courgettes- cut into 1”rounds
2 Carrots-cut into ½ ” rounds
2 teaspoons Fresh Parsley-chopped
2 Tablespoons Fresh Cilantro or Coriander-chopped
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 teaspoon-Ginger Powder
1 teaspoon Tumeric
1 teaspoon Cinnamon
5 Dried apricots
In a large pan, coat chicken in olive oil. Top with shallots.
Sprinkle with Salt, Pepper, Ginger Powder,Tumeric, Cinnamon.
Cover and cook on med high for 15 minutes.
Add Broth, carrots, zucchini, bell peppers, Parsley, and Cilantro apricots and figs.
Cover and cook until chicken falls off the bone, about 30 more minutes.
Serve over Cauliflower Couscous.
- 6-8 -chicken thighs
- 1 tablespoon – fresh thyme
- 3-4 cloves garlic- peeled –chopped roughly
- 2 cups- Cabernet Sauvignon
- 2 tablespoons – butter
- 4 slices bacon- chopped
- 4-5 shallots – sliced
- 10 baby carrots- whole and peeled
- 1 cup- chicken stock
- 1 tablespoon – flour
- 1 tablespoon – tomato paste
- 1 cup- sliced mushrooms
Soak chicken in wine, thyme, and garlic overnight in a covered glass dish or bowl. Make sure chicken is turned a couple of times during the soaking process.
Heat oven 300*.
On the stovetop on medium heat ,In a large pan, melt butter, and add the bacon. Cook until all brown and yummy. Add shallots and carrots. Cook for 5 min. Sprinkle with flour and stir for 2 minutes. Add tomato paste and chicken stock. Separate chicken and wine marinade. Stir wine marinade into pan with other ingredients and bring to a boil. Add mushrooms, cook for 5 minutes. Add chicken, cover and move into oven. Cook for 25 minutes. Turn chicken and cook for 25 more minutes.
Serve hot with crunchy bread and butter and a nice fresh green salad.