Blue Canyon Maverick Moroccan Chicken

Ingredients

• 6-8 chicken thighs (thighs or breasts will work)
• 1 can un-sweetened coconut milk
• 1 cup chicken stock
• 4 tablespoons Maverick Moroccan (if you like more of a curry flavor add more)
• 1 tablespoon all purpose flour
• 2 tablespoons chopped garlic
• 1 medium sized diced red onion
• 1 cup sliced dried apricots
• 1 cup raisins
• salt and pepper to taste

Instructions

1. 1
   Heat a large saute pan on high heat with 1 tsp olive oil.
2. 2
   Season chicken with salt and pepper, add to hot pan, skin side down, and saute for 3-4 minutes or to a deep golden brown color.
3. 3
   Remove and set aside, place in a crock pot or Dutch oven.
4. 4
   Add onions and garlic to saute pan and saute for 2-3 minutes; add chicken stock and coconut milk and stir.
5. 5
   Whisk in Maverick Moroccan spice and flour, bring sauce to a boil. Add sliced apricots and raisins and pour over chicken.
6. 6
   Place in pre-heated oven at 350 degrees and cook for 1 hour.
7. 7
   When serving, make sure you give everyone some apricots and raisins on top.