Serve this Moroccan-inspired dish with riced cauliflower or basmati rice to help soak up the flavorful braising liquid. Dried apricots can replace the prunes if desired.
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 cups
chicken stock
(or water)
2 tablespoons
white wine vinegar
½ cups
pitted
castelvetrano olives
½ cups
prunes
2
bay leaves
1 tablespoons
chopped
fresh oregano
½
lemons
sliced
Garnish
2 tablespoons
minced
parsley
