Moroccan Chicken Thighs
(This is a mix of Emeril's recipe and one I found in Granny's power co-op magazine)
Ingredients:
2 teaspoons olive oil
6 medium chicken thighs (any part of the chicken can be used)
1 onion, julienned
3 cloves of garlic, slivered
1 1/2 cups chicken broth, stock, or water
3 Tablespoons sweet Marsala or Madeira wine
2 Tablespoons honey
2 Tablespoons balsamic vinegar
1 bay leaf
1/4 teaspoon saffron threads
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 cup chopped green olives
Chopped fresh cilantro to taste
 Directions:
Heat oil in a dutch oven. Season the chicken with salt and pepper and sear until golden brown on the skin side. Turn the thighs over and add onion and garlic, cook until vegetables are wilted about 4 minutes. Add enough stock/water to come halfway up the thighs, then add the spices. Bring to a boil, cover, and reduce heat to a simmer and cook for an hour until thighs are falling off the bone. Add in the olives and cilantro, cook for 10 minutes more uncovered. Remove the bay leaf and serve over rice.
Note: we like our chicken cut into pieces than served over the rice.