Moroccan Chicken

Dutch ovens work great in combination with the Sun Oven. They can easily go from stove to Sun Oven and back again as needed. They’re perfect for browning meats prior to solar cooking or sauce reduction after. Serve this Moroccan inspired stew with couscous to soak up all the fragrant sauce.

Fragrant Sun Oven Chicken with Saffron and Almonds

Ingredients

2 tablespoons butter

8 boneless, skinless chicken thighs

1/2 teaspoon saffron threads, divided

Salt and pepper to taste

2 onions, thinly sliced

3 cups chicken broth

1 small cinnamon stick

1 cup cooked chickpeas

1/2 cup blanched almonds

1/4 cup chopped flat-leaf parsley

2 tablespoons freshly squeezed lemon juice

Preparation

Set Sun Oven out to preheat.

Melt the butter in a Dutch oven over medium-high heat. Add the chicken thighs, turning to coat. Add 1/4 teaspoon of the saffron threads, and season with salt and pepper.  Cover the chicken with the sliced onions. Add the broth, cinnamon stick, chickpeas and almonds. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours. Transfer the Dutch oven to the stove. Using a slotted spoon, transfer the chicken to a serving plater, keep warm. Remove and discard the cinnamon stick. Bring the sauce to a boil over high heat and cook, stirring frequently with a wooden spoon, until reduced. Lower the heat and stir in the parsley, remaining 1/4 teaspoon saffron, and lemon juice. Pour the sauce over the chicken and serve.

Makes 4 servings.

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