Moroccan Chicken Recipe

  • 3 tablespoons of oil or ghee
  • 2 onions, chopped
  • 1 tablespoon of minced garlic
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons of paprika
  • 1½ teaspoons salt
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoon fennel seeds, ground
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 2 tomatoes, chopped
  • 2 cups water
  • ¼ cup fresh lemon juice
  • 4 lbs chicken leg quarters, skinned and cut into about 3 pieces per leg quarter
  • 1 large baked eggplant (bake 400° F for about 30-40 min)
  • 2 tablespoons marjoram
  • ½ cup slivered almonds
  • 3 tablespoons butter
  • 2 cups quinoa
  • 4 cups chicken broth
  • salt to taste
  • ½ cup raisins
  • slivered almonds
  1. MOROCCAN CHICKEN: Heat oil or ghee in a large pot. Add onions garlic. Cook until soft, about 4-5 minutes. Add garlic and ginger. Cook for about a minute, until fragrant. Add paprika, salt, turmeric, coriander, fennel, pepper, and cumin and cook for a minute, until fragrant.
  2. Add tomatoes and cook for 5-7 minutes until soft and crushed. Add water and lemon juice, bring to a boil. Add the chicken.
  3. Simmer for 20 minutes. Add in baked and chopped eggplant (it should be soft and mushy) and marjoram. Simmer for another 15- 20 minutes or until chicken is fully cooked through. Garnish with almonds.
  4. QUINOA: Soak raisins ahead of time, right when you start cooking the chicken, for at least 30 minutes. This helps make them plump and juicy when you fry them. Heat 1 tablespoon of butter in a fry pan. Discard water, and add the soaked raisins and slivered almonds. Fry for a few minutes until raisins are plump and almonds are a bit browned.
  5. Heat the rest of butter. Once melted, add the quinoa. Cook for a minute until fragrant.
  6. Add broth and salt to taste. Cover and cook over medium low for about 20 minutes or until quinoa is cooked through.
  7. Fluff quinoa with fork and stir in raisins and almonds. Serve with Moroccan chicken.
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