Moroccan Chicken with Prunes & Brown Rice

Ingredients

• 10.0 oz boneless skinless chicken thigh
• 0.5 cup brown rice
• 1.5 oz can diced tomatoes
• 4.0 piece prune
• 2.0 carrot
• 3.0 clove garlic
• 3.0 scallion
• 1.0 tbsp red wine vinegar
• 1.5 tsp chicken demi-glace
• 1.0 tbsp honey
• 1.0 tbsp chermoula spice blend

Instructions

1. Wash and dry produce. Prep and marinate chicken with mandarin juice, onion, and spices.
2. Cook rice with water, Southwest spice, and salt until tender.
3. Make pickled onion and mix crema with lime, sugar, salt, and pepper.
4. Cook poblano pepper and onion until tender. Set aside.
5. Cook chicken until brown and cooked through. Season with salt, pepper, and chili powder.
6. Fluff rice, add butter, and season. Serve chicken with veggies, rice, and crema.