Braised Moroccan Chicken

Heat 2 tablespoons of oil in a Dutch oven or large pot on medium high heat. 

Pat the chicken dry and season both sides with kosher salt and pepper. Place them in the pot (in batches if needed) and brown on both sides, transferring them to a plate or bowl as when they're done searing. 

Add the onion to the skillet and cook until slightly softened and translucent, about 5 minutes. Sprinkle in garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir to combine. Cook for 1 minute or until the spices are aromatic and lightly toasted. 

Return the chicken to the pot and stir to coat with the spice mixture.

Pour in diced tomatoes and enough chicken stock to cover the chicken pieces two thirds of the way.  

Bring the liquid to a simmer, cover and simmer on medium low heat for 15 to 20 minutes. 

Add the mushrooms, sliced red peppers, and lemon zest. Cover and cook for an additional 10-15 minutes, until the sauce has slightly reduced.