3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock
1/2 tsp salt 3 medium carrots, thickly sliced
Olive oil .5 cup thompson or sultana raisins
2 Tbsp Twisted Gourmet Hello Morocco Seasoning Blend
1 lb chicken breasts or thighs, skin on or off
Chopped fresh cilantro
Preheat oven to 350. Pat chicken dry and salt lightly. On stove top, heat oil in oven-safe dutch oven over medium-high heat, place chicken (skin side down if using chicken with skin). Cook until browned on one side, about 6-8 minutes. Transfer chicken to plate and pour off excess fat from pan. Add onions and sugar and saute until rich brown – stir often (25 minutes or so).
Add salt, ginger, garlic and Twisted Gourmet Hello Morocco blend. Saute for a few moments, until the scent releases (let spices bloom). Add stock and rice, and return chicken to pan, browned side up. Cover and place in centre of oven. Set timer for 10 minutes.
After 10 minutes, add carrots and set timer for 20 minutes. Remove pot from oven. Remove chicken – add raisins to pot & cover. Shred chicken on a cutting board – remove skin & bones. Fluff rice with a fork, return the chicken to the pot and let stand covered about 5 minutes while chicken returns to heat.
Serve topped with chopped coriander.