Ingredients:
- 1 tbsp olive oil
- 2 cloves garlic minced
- 6 chicken thighs, bone in and skin on (skin may be removed if you prefer)
- 1 cup salsa
- ¼ cup orange juice
- 1/2 cup wild blueberries (we used Van Dyke’s chewy wild blueberries)
- ¼ cup chopped dried apricots
- 1 tbsp honey
- ¾ tsp cumin
- ½ tsp cinnamon
- ¼ tsp paprika
- 1/8 tsp turmeric
- 1/3 cup slivered almonds
Directions:
- Place the olive oil into a heavy bottom cast iron pan or skillet.
- Add the garlic and cook for just 1 minute.
- Add the chicken and cook until golden brown on both sides.
- Combine the remaining ingredients into a bowl and mix well.
- Pour over the chicken.
- Reduce the heat to medium and cook for 20 minutes or until the juices from the chicken run clear.
- Baste from time to time.
- Serve the Moroccan chicken on a bed of couscous, topped with the toasted almonds
Cinnamon couscous
Ingredients:
- 1¼ cup chicken broth
- ¼ tsp cinnamon
- 1 cup couscous
Directions:
- Place the chicken broth and cinnamon in a heavy bottom saucepan and bring to a light boil.
- Add the couscous, give a good stir, and remove from the heat.
- Cover and let it sit for 5 minutes.
Van Dyk by Nature products are available at Sobeys locations across Atlantic Canada.
