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Moroccan-Inspired Chicken by Tzipporah: A Flavorful Journey

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Ingredients

Adjust Servings:
6 - 8 pieces chicken, cut up
salt and pepper
olive oil
paprika
cumin
saffron
turmeric
1/2 - 1 preserved lemon, rinsed well in cold water and chopped finely into a small dice
2 - 3 cups chicken bouillon or 2 -3 cups chicken broth
4 ounces hot water
kalamata olives or arabic olive
1 (12 ounce) can garbanzo beans
1 - 2 onion, chopped

Nutritional information

61.9
Calories
6 g
Calories From Fat
0.8 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
498.8 mg
Sodium
11.4 g
Carbs
2.1 g
Dietary Fiber
0.9 g
Sugars
2.6 g
Protein
206g
Serving Size

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Moroccan-Inspired Chicken by Tzipporah: A Flavorful Journey

Features:
  • Gluten Free
Cuisine:

This recipe was included in Book#228608. April 14, 2008 -- Wow! So many wonderful flavors in this chicken entree. I'd never made a Moroccan dish before and this was a real winner. I only used half the amount of spices because I was afraid it might be too spicy for our family, but I shouldn't have worried -- they all came together and seasoned the chicken perfectly. When I make it next time I'll use the full amount of spices as stated in the recipe. We loved it, Cuistot, and I had a lot of fun finding a recipe for preserved lemons; I posted the one I found, but it hasn't come up yet. I can't wait to try this again -- it's a great recipe and we loved it, and it's a recipe that will impress guests!! Thanks so much for posting this.

  • 70 min
  • Serves 8
  • Easy

Ingredients

Directions

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Tzipporah’s Moroccan Chicken, Preserved lemons yummy From a sewing friend, this is a distinctively middle eastern dish Delightful blend of flavors and textures It does require a little more time in the kitchen, but is well worth it!, This recipe was included in Book#228608 April 14, 2008 — Wow! So many wonderful flavors in this chicken entree I’d never made a Moroccan dish before and this was a real winner I only used half the amount of spices because I was afraid it might be too spicy for our family, but I shouldn’t have worried — they all came together and seasoned the chicken perfectly When I make it next time I’ll use the full amount of spices as stated in the recipe We loved it, Cuistot, and I had a lot of fun finding a recipe for preserved lemons; I posted the one I found, but it hasn’t come up yet I can’t wait to try this again — it’s a great recipe and we loved it, and it’s a recipe that will impress guests!! Thanks so much for posting this , This is a very tasty dish The flavourful sauce with the beans and olives is wonderful served over rice used 2 cups of chicken broth – next time I think I’ll try using only 1 cup Also used Zuries recipe #275467 – thanks for that tip 5th Course!


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Steps

1
Done

Large Pan Heat and Add Olive Oil. use a Fair Amount 1/4 Cup or So. It Needs a Lid to It.

2
Done

Take the Chicken and Rinse Well, Pat Dry With a Towel and Lay on a Plate to Season.

3
Done

in a Bowl Take Kosher Salt If You Have It or Sea Salt and Add the Pepper to Whatever Ratio You Are Comfortable With. I Usually Just Put in a Handful of Salt (i Don't Use the Whole Mixture) Then Add About 2 Tbs of Cumin, Paprika and 2 Tsp of Turmeric. If You Have a Morter and Pestle, I Grind the Salt (kosher Salt Is a Large Flake Size) With the Spices to Combine.

4
Done

Take the 4 Ounces of Hot Tap Water and Crumble Up Saffron Strands in the Water and Let Sit For 5 Minutes.

5
Done

Take the Chicken and Rub the Spice Mixture All Over the Pieces and Place in the Frying Pan. You Want to Brown All of the Pieces Evenly Add the Onion and Brown With the Chicken. Onion Doesn't All Have to Be Browned, but the Chicken Should.

6
Done

Once the Chicken Is Browned, Add the Hot Water and Saffron Mixture, If You Are Using the Bullion Cubes Then Dissolve Those in 2 Cups of Hot Water or Add 2 - 3 Cups of Chicken Broth. Add the Chopped Lemon Now and the Olives and Garbanzo Beans. the Amount of Olives Can Be as Much as You Like 1/2 Cup or Less. No Need to Measure, Just Eyeball It.

7
Done

Cover and Turn Down to a Very Low Simmer. If You Have Used Boneless, Skinless Chicken It Should Be Ready in About 25 Minutes. Bone-in Chicken Can Be Cooked For 40 Minutes or So. If You Have a Lower Liquid to Chicken Ratio and You Turn It Down Really Low It Is Like Poaching the Chicken and the More Liquid to Chicken With Higher Temperature Will Result in Boiling the Chicken. Poaching Makes a More Tender Piece of Meat.

8
Done

I Usually Make a Rice With This Using Basmati or Jasmine Rice That Has Been Browned and Simmered With Chopped Onion, Carrots, Peas, Etc. You Can Add What You Like If They Are All the Same Size Dice. You Salt Rice and Brown It in Olive Oil, Add the Veggies, Then the Seasonings and Water, Turn Down Low and Cook Until Finished.

9
Done

Seasonings Can Basically Copy the Main Dish or You Can Branch Out.

10
Done

Finish It Off With Green Beans Cooked With Garlic and You Are Set.

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Vada Rios

Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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