This recipe goes out to all my family members who enjoyed this dish so much and have been waiting for me to post this recipe!! :) Well its finally here. The infamous -Moroccan Chicken. (with the correct measurements this time Aunty A).
You know when you watch those cooking shows and you always here the judges say "we were hoping to see some of your culture brought out in this food" and then eliminates them right off the bat, well yah that would be me because I don't know a bit about cooking Indian food. Secret, the one thing I have never cooked, is rice. Yes, rice. I can make risotto but can't boil and drain normal rice. Ok back to the Indian food. I tried learning a few years back how to cook this dish called biryani which is a layered dish with chicken curry and rice. I watch my mom cook it sometimes but Indian food honestly looks so complicated to make because of all the different spices and techniques- regardless I am ready to learn when my grandma comes this summer!
Now here's the part of the post where bloggers make the connection between their random anecdote and the food. Once upon a time, a 7th grade,"pre-teen" aka I had an inspiration for a recipe and 3 years later turned into this. 5 test runs later, my Moroccan Chicken recipe was born!
This is one of those recipes where the longer you let it cook, the better it tastes. And contrary to what my parents think, I didn't follow a recipe! hah. I honestly don't know how I come up with things half the time, mostly just "hey what do we have. ok lets throw it all together". Eat this on a super cold and rainy day and it will taste like the best thing in the world. The warm spices and the slight tang and sweetness makes you want to like your plate...or maybe thats only me. One more thing, the recipe is based on my family's spice tolerance but feel free to de/increase the amount of chili powder per your taste! Give this a go and tell me how it turns out!!
Moroccan Chicken (click title for printable PDF recipe)
3 drumsticks and 2 thighs (or any other mixture of chicken) cleaned and skinned
1/4 cup olive oil
1 tsp salt + pepper each
3 tsp chili powder + cumin each (can add more/ less chili powder to taste)
4-5 3 inch cinnamon sticks (or 2 tsp powder, be careful because very strong)
1 tsp turmeric
5 bay leaves
1/2 + 1/4 cup halved dried apricots
1 lemon juiced (keep lemon) + 1 sliced lemon for garnish
1/4 chopped parsley
2 cups chicken broth
3 garlic cloves chopped
1 yellow onion peeled and cleaned, cut into eights
Make a mixture of salt, pepper and spices. Sprinkle half onto the chicken, onions, garlic and 1/2 cup apricots along with the honey. Marinate for at least 30 minutes but best overnight. Heat a heavy bottom pan with the oil and remaining spices, bay leaves and cinnamon sticks (if using). Cook on low heat until small bubbles start to pop and you start to smell the spices, be careful to make sure it does not burn, around 2-3 minutes. Switch to medium high heat and brown chicken. Evenly space chicken so they develop a deep brown crust, around 3 minutes per side, should not be fully cooked. Remove chicken from pan. Add in marinated onions, apricots and remaining marinade, cook for 5 minutes. Add chicken
broth, lemon juice, remaining juiced lemon and chicken. Cook covered on low heat for a minimum of 20 minutes but can keep on low heat for up to an hour (gets super tender and juicy!). Remove lemons, bay leaves and cinnamon sticks. Garnish with parsley, remaining 1/4 cup dried apricots and sliced lemon. Serve hot with cous cous or rice.
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