Moroccan Chicken Thighs

Moroccan Chicken Thighs

Ingredients:
4 tablespoons olive oil
1 small onion, minced
1 stalk celery, chopped
1 garlic clove, minced
1 large apple, peeled, cored and diced
1/4 cup raisins
1/4 cup toasted walnuts
1 large, cage free, organic egg, beaten
8 large, free-range, organic chicken thighs
1 teaspoon allspice
Freshly ground black pepper, to taste

Directions:
Using a large skillet, heat 2 tablespoons oil. Add onion, celery and garlic and
sauté approximately 3 minutes, or until onion and celery are soft. Season with
freshly ground black pepper to taste.
Remove from heat to add apple, raisins, walnuts and eggs. Mix well. Preheat
oven to 350F.
Pull the skin away from the chicken thighs, but do not remove. Stuff apple
mixture between the skin and meat. Place chicken in a foil-lined 13” x 9” x 2”
dish. In a small bowl, add the remaining 4 tablespoons olive oil with allspice and
glaze chicken thighs.
Thai Curry-Braised Chicken
Serves 4
You can control the heat of this dish by the amount of curry paste used to set the
spice just how you like it. The added flavor of coconut milk and ginger give it a
sweet and spicy taste while creating a full-bodied flavor.