Moroccan Chicken

This is my latest creation, Moroccan Chicken. I was inspired to make this dish after seeing something similar in the latest Chatelaine magazine.














MOROCCAN CHICKEN

9 pieces of chicken thighs, boneless and skinless
1 pint of cherry tomatoes
1 cup sultana raisins
1 cup of pimento olives
1/2 cup red wine
1 tsp cinnamon
1 tbsp cumin
1 tbsp paprika
1 tbsp mint
salt
pepper
3 to 4 bay leaves

1. In a deep pan or dutch oven, brown the chicken on both sides on medium-high heat. About 15 minutes.

2. Pour red wine into pan and simmer for 15 minutes on medium heat. Add the bay leaves.

3. Stir the chicken thighs and add the cinnamon, cumin, paprika, mint, salt and pepper. Mix together.

4. Immediately add the tomatoes, olives and pimentos. Combine and simmer for 15 minutes on medium heat. Cover at this point so the juices do not evaporate.

5. Serve with seasoned quinoa. 2 cups quinoa to 4 cups water. Add canola oil, salt and pepper. Boil for 15 minutes.