ONE POT MOROCCAN CHICKEN

There are few things our family loves more than a one pot meal — especially one that’s as flavorful and delicious as this one. Made with a mix of delicious middle eastern spices, known as baharat, this dish explodes with flavor and yet is balanced and healthy.

SPICE BLEND:
2 TBS baharat
2 tsp turmeric
1 tsp ground ginger
1 tsp paprika
2 tsp turmeric
1 tsp kosher salt
1/2 tsp black ground pepper
1/4 tsp cayenne pepper *optional*

4 chicken breasts (if using)
2 TBS olive oil
1/2 large onion chopped well
4 cloves of garlic, minced
1/2 cup raisins
1/2 cup dried chickpeas (washed, soaked and cooked) OR 1 can chickpeas drained
14oz can of fire roasted tomatoes (see tip)
3 cups chicken or vegetable broth, low sodium
1 1/4 cup Israeli couscous
1 head of kale — washed, stemmed and leaves roughly chopped.

INSTRUCTIONS:
1. Combine all the spice blend ingredients together in a small bowl.
2. If using, season the chicken with 1.5 TBS of the spice blend, use more as preferred.
3. Using a large, oven safe, dutch oven or braising pan, heat the pan for 2 -3 minutes, then add olive oil. When oil shimmers, add in chicken breasts and sear until browned — approximately 2-3 minutes per side. It will not be cooked through but remove it and set aside.
4. In the pan, now add onion and garlic, with a pinch of salt and saute until the onion softens and the garlic is aromatic — approximately 3 minutes. Add in remaining spice blend and coat onions and garlic completely for another minute.
5. Add raisins, chickpeas, fire roasted tomatoes, broth, couscous and stir. Add in the chopped kale and bring the mixture to a low boil.
6. Gently place the chicken, and its juices, back into the pot and place in the over (with cover) for 20 minutes. If you do not have a cover, use aluminum foil to cover the pan before placing into the oven.
7. After 20 minutes, remove the lid and cook for an additional 15 minutes to allow the liquid to evaporate and the sauce to thicken a bit.

Tip: If you don’t have or wish to buy a can, you can use fresh tomatoes that have been placed in an oven with a touch of garlic, salt, olive oil and a drizzle of balsamic vinegar. Bake at 375F for approximately 45 minutes, or until they begin to break down and blister. Allow them to cool completely and then dice evenly before adding into the dish.