- 10 chicken thighs with bone and skin
- 1 medium onion, finely chopped
- 1 T garlic, minced
- 18 pitted prunes
- 36 green olives (optional)
- 1 cup chicken stock
- 1 T vegan butter
- 1 lemon, zest removed in thin strips
- 1 T fresh mint, finely chopped (save a few leaves for decoration)
- 2 t Ras el Hanout (Moroccan spice mix)
- salt and freshly ground black pepper
Dry the chicken and season with salt and pepper. Heat a heavy skillet, preferably cast iron, on high heat. Add the chicken, a few pieces at a time, with skin side down. When browned, remove the pieces from the pan and set aside. Do not turn the chicken.
Discard the fat from the pan except a thin layer at the bottom. Add the onion and garlic and saute on low heat until soft. Add the Ras el Hanout, cook for a minute and then add the prunes, olives, chicken stock and butter. Season with salt and pepper. Place chicken on top, skin side up.
Cover the pan and cook on medium-low heat for about 40 minutes, until the chicken is done. Scatter lemon zest and mint over the chicken and squeeze the juice of the lemon on top.
Serve over rice or quinoa. Cous-cous is another alternative if you are not gluten intolerant.