Sheep, cattle, poultry, and seafood form the base of Moroccan cuisine, which comes across as a mix of Berber, Moorish, Mediterranean, Arab, and African influences. Lemon pickle, cold-pressed, unrefined olive oil and dried fruits are used to flavor most of the recipes.

Ingredients:

• 2 tbsp Olive Oil
• 4 Chicken Thighs (skinned)
• ½ medium Onion (chopped)
• 1 (435ml) can no-salt-added Tomatoes (stewed)
• ½ cup Prune Juice/ Orange Juice
• 6 dried Plums/ Prunes (pitted and diced)
• ¼ tsp Allspice (ground)
• Kosher Salt (to taste)
• Black Pepper (freshly ground, to taste)
• 1 cup plain Tabbouleh Dry Mix
• 1 1/3 cups Boiling Water
• ½ cup Parsley (chopped)

Direction:

• Place a large skillet over medium heat and heat olive oil.
• Add chick thighs and brown them on one side.
• Turn the chicken to the other side and add onion. Cook till the onion and chicken turn brown.
• Remove the excess fat.
• Add tomatoes, prune juice, diced plums, allspice, kosher salt and pepper. Mix well.
• Cover the skillet and reduce the heat to medium. Cook for 5 minutes.
• Remove the cover and simmer for 10 minutes to allow the sauce to thicken and chicken to cook well. Turn the chicken and stir the sauce occasionally.
• Mix boiling water with tabbouleh dry mix. Cover it and allow it to rest for 5 minutes.
• Add parsley to the mix and season with salt and pepper.
• Pour the tabbouleh mix on a serving plate.
• Spoon out chicken and sauce on the mix.
• Serve hot.

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