Moroccan Spiced Lamb or Chicken

Ingredients

• 2  bay leaves 
• 2 pounds chicken thighs diced boneless
• 2 cups chicken stock see 
• 1 tablespoon chili powder 
• 0.5 teaspoon cinnamon 
• 1.5 teaspoons coriander 
• 1.5 teaspoons cumin 
• 2 tablespoons evoo 
• 4 servings flat bread for serving
• 4 servings flour for dredging
• 1  juice of lemon ripe
• 2  onions chopped
• 2  chile peppers red seeded chopped
• 4 servings salt and pepper 
• 2 tablespoons tomato paste 

Equipment

• dutch oven

Directions

1. Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour.
2. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over.
3. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little.
4. Serve with flat bread or couscous.