Moroccan Braised Chicken with Olives and Prunes
Serve this Moroccan-inspired dish with riced cauliflower or basmati rice to help soak up the flav
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Ladle
- Wooden spoon
- Mixing bowl
- Whisk
- Plate
- Serving platter
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 pounds bone-in chicken thighs
- 2 teaspoons arrowroot powder
- ½ teaspoons Herbamare
- ½ teaspoons turmeric powder
- 8 cloves garlic crushed
- 1 cup chicken stock (or water)
- 2 tablespoons white wine vinegar
- ½ cups pitted castelvetrano olives
- ½ cups prunes
- 2 bay leaves
- 1 tablespoon chopped fresh oregano
- ½ lemons sliced
- 2 tablespoons minced parsley
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