This chicken is so easy and delicious. The meat can be replaced with beef or lamb as well. Don’t be afraid of spices! They really add flavor to these low sugar dishes. This spice mix is simple and with the addition of it to any dish, one bite carries you to a bistro in Tangiers.

Juicy and Tangy Moroccan Chicken

Serves 5

2 pounds boneless chicken thighs

1 teaspoon olive oil

1 onion, sliced

1 teaspoon chopped garlic

1 tablespoon tomato paste

1/4 cup Moroccan Spice mix* (recipe below)

1 teaspoon lemon juice

1/2 cup any unsweetened dried fruit, chopped (I like mixed figs, cherries and apricots)

1/2 cup unsweetened apple juice

2 cups chicken bone broth with no additives

1/2 cup sliced almonds

Preheat oven 325 degrees. In a heavy round saucepan with cover, fry chicken thighs with olive oil on high until brown, about 8 minutes. Remove chicken from pan and add onions and garlic. Fry vegetables until soft, about 3 minutes. Add tomato paste, spice mix and lemon juice. Fry until the garlic and spices perfume the air. Add dried fruit and liquid to cover meat. Cover the pan and bake for 1 1/2 hours. Top with sliced almonds and enjoy!

For the slow cooker: Put the chicken in a slow cooker along with the vegetables, spices, apple juice, broth tomato paste and puree. Cook on low for 10-12 hours. Enjoy!

Moroccan Spice Mix

Makes 1/4 cup

1 teaspoon ground ginger

1 teaspoon ground coriander

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground turmeric

1 teaspoon salt

Combine and save in a sealed container.