Braised Moroccan Chicken Thighs From The Livery Restaurant

by Suzanne Heron.

Sear 6 chicken thighs in a bit of oil until golden brown on both sides, and set aside. Reduce heat to medium and sauté 2 onions, 1 carrot, 1 red pepper & 4 cloves garlic, all chopped. Add 1 tsp each of cumin, paprika & ground coriander and stir. Add 1 cinnamon stick, 1 can diced tomatoes, 1 can chickpeas (rinsed), the juice & zest of 1 orange, 1 cup chicken stock, 1/2 tsp salt, 1/2 cup green olives and 1/2 cup apricots or raisins. Simmer a few minutes and return the chicken to the pan. Cover with a tightly fitting lid or tin foil and simmer in oven at 325 F  for 11/2-2hours. Garnish with 1/2 cup toasted slivered almonds and cilantro, and serve over couscous.

Chef Barrie Elliot, The Livery Restaurant, 701 2 Ave, Fernie, 250-423-7666. With a culinary career that’s lasted half chef Barrie’s life she’s always been learning, growing and perfecting her culinary dreams.