I had the idea of making a Moroccan inspired chicken dish, I had the ingredients in mind but no recipe to speak of. So I winged it and it was super tasty.
I’m not sure if I’ve got the proportions exact, feel free to adapt this to your liking and let me know if you have discovered a fantastic addition.
1 lbs Chicken, boneless in sections
2 cups rice
½ cup dates, chopped
¼ cup Spanish olives with pimento, chopped
¼ cup capers
¼ cup sun dried tomatoes
½ cup leeks, sliced fine
2 cloves garlic, minced
1 cup white wine
1 ½ chicken stock
2 tbsp cumin
1 tbsp chili pepper
1 tbsp ground black pepper
Juice of ½ lemon
These instructions are for the oven, but would make an excellent crock-pot recipe.
Place rice in bottom of a deep casserole dish, chop dates, olives and tomatoes and sprinkle over rice. Place chicken pieces on top evenly leaving some spaces between so fluid can reach rice. Sprinkle chicken with spices and let sit while preparing liquid.
Chop leeks and garlic, heat olive oil in a large pan and sauté leeks until slightly brown, add garlic and brown a little longer. Add wine and stir to release the bits stuck to the bottom of the pan. Let liquid reduce for a few minutes, then add chicken stock or water and bullion, heat liquid slightly and pour over rice and chicken. Cover casserole with lid and bake at 450 for 2 hours or until the liquid has been absorbed by the rice – if you have time to cook it longer at a lower temp, even better.