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Blue Canyon Maverick Moroccan Chicken

Posted Friday, May 14, 2010

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Submitted by

Brandt Evans

Blue Canyon

Ingredients & Directions

6-8 Chicken Thighs (you can use Chicken breast if you would like)
1 can un-sweetened Coconut milk
1 cup chicken stock
4 Tbsp Maverick Moroccan (if you like more of a curry flavor, add more)
1 Tbsp all purpose flour
2 Tbsp chopped garlic
1 medium sized diced red onion
1 cup sliced dried apricots
1 cup raisins
salt and pepper to taste

Heat a large saute pan on high heat with 1 tsp olive oil.  Season chicken with salt and pepper, add to hot pan, skin side down, and saute for 3-4 minutes or to a deep golden brown color.  Remove and set aside, place in a Tagine or crock pot or Dutch oven.
Add onions and garlic to saute pan and saute for 2-3 minutes; add chicken stock and coconut milk and stir.  Whisk in Maverick Moroccan spice and flour, bring sauce to a boil.  Add sliced apricots and raisins and pour over chicken.
Place in pre-heated oven at 350 degrees and cook for 1 hour.  When seving, make sure you give everyone some apricots and raisins on top.


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From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.