This recipe is perfect for a cold winter night. The warm spices of south France and Spain combine to flavor this slow cooking dish. If you don’t have any spices from a Provençal market, my Moroccan Seasoning recipe is a very solid stand-in.
This recipe contains no definite quantities; use it as a basic map and improvise (as I did) to create your own version of this delicious dish.
Special Equipment
- Large, heavy bottom stew pot
Ingredients
- Chicken thighs; bone in, skin removed
- Dried apricots
- White mushrooms
- Onion
- Peppers
- Potatoes
- Moroccan Seasoning
- Salt to taste
- Chicken (or other) stock
- Cous-Cous
- Brown sugar
Preparation
- Chop vegetables, add to pot.
- Add chicken thighs.
- Add apricots.
- Fill with enough stock and/or water to cover.
- Add Moroccan Seasoning.
- Simmer for two or so hours, till chicken is cooked and vegetables are soft.
Taste
Additions of salt, seasoning, and sugar should be done in moderation and slowly. Add, stir, taste, let simmer, taste again… add more of whatever as needed. Repeat.
- Add salt and/or additional Moroccan Seasoning as needed.
- Add 1 to 2 tablespoons brown sugar (to taste) to temper the bitterness.
Cous-Cous
In a saucepan, prepare cous-cous.
- Typically, bring two cups water and/or stock to a boil.
- Remove from heat and stir in ½ cup or so of dry cous-cous.
- Cover saucepan and let sit 5 minutes.
- Remove cover and “fluff” cous-cous with a fork.
Presentation
For each serving:
- Add some cous-cous to a bowl.
- Top with chicken and vegetables.
- Add a desired amount of broth.