Charmoula Chicken

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From canadian living

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Steps

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In large skillet , heat oil over medium-high heat.

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Brown chicken all over.

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Transfer to plate.

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Drain fat from pan.

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Fry onion , garlic , paprika , cumin , salt , pepper and cinnamon over medium heat , stirring occasionally , until onion is softened , about 5 minutes.

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Sprinkle flour over onion mixture.

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Cook , stirring , for 1 minute.

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Pour in stock and bring to boil , scraping up brown bits.

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Return chicken and any juices to skillet.

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Reduce heat , cover and simmer , turning chicken once , until juices run clear when chicken is pierced , about 20 minutes.

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Add coriander , parsley and lemon juice.

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Make-ahead option : before adding the coriander , parsley , and lemon , let cool for 30 minutes.

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Refrigerate until cold.

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Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.

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Slow cooker charmoula chicken: do not remove skin.

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After browning chicken , transfer to slow cooker.

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Continue with recipe , omitting flour and scraping stock mixture into slow cooker.

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Ingredients

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vegetable oil, chicken thighs, onion, garlic, paprika, ground cumin, salt and pepper, cinnamon, all-purpose flour, chicken stock, fresh coriander, fresh parsley, lemon juice