Moroccan Chicken Paella 🐓

Adapted from Food52

INGREDIENTS
1 tbsp butter
2 tbsp olive oil
1 yellow onion, sliced 🧅
2 shallots, sliced
4 large cloves garlic, minced 🧄
2 handfuls green beans, cleaned and halved
2 small zucchinis, sliced into spears (seeds removed)
1 red bell pepper, sliced
2 cups paella rice 🍚
2 vine tomatoes, chopped 🍅
½ cup white cooking wine
2¼ cup chicken stock
pinch of saffron threads
½ tsp cumin
½ tsp chili powder
½ tsp smoked paprika
¼ tsp coriander
¼ tsp salt
¼ tsp black pepper

CHICKEN MARINADE
2 lb chicken thighs, cubed 🍗
½ tsp cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp smoked sea salt
¼ tsp black pepper
¼ tsp coriander
1 lemon, juiced 🍋
~3 tbsp olive oil

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DIRECTIONS

• Thoroughly mix chicken marinade together and allow to sit at room temp while prepping veggies.

• In a large nonstick pan, heat butter an olive oil on high

• Sear onions and shallots, then caramelize. Once they begin to caramelize, add garlic and turn heat back to high.

• Sear green beans, mix with onions, then push to the side of the pan.

• Sear zucchinis then bell peppers. Mix all veggies together and set aside.

• Add a little olive oil to the pan. When pan is very hot, dump in chicken marinade and sear as quickly as possible.

• Add rice and stir to coat, then add tomatoes.

• Make a “hole” in the middle of the pan and pour in cooking wine, scraping the bottom of the pan.

• Stir to combine. When wine is reduced, add chicken stock and saffron. Simmer about 1 min.

• Add reserved vegetables and spices, stirring to combine.

• Bring mixture back to a boil, stir one last time, then cover and turn off heat.

• Allow to sit 20 min., then serve.