The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan chicken recipe. Enjoy Moroccan cooking and learn how to make Moroccan chicken.
Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 8)
1 brown onion, halved, finely chopped
1/4 cup loosely packed coarsely chopped fresh continental parsley
1/4 cup loosely packed coarsely chopped fresh coriander
2 tbs fresh lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
500ml (2 cups) chicken stock
Couscous salad (recipe follows), to serve
50g kalamata olives, chopped
Fresh continental parsley leaves, extra, to garnish
Method
1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.
3. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.
Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun
More Chicken Recipes:
Kuwaiti Chicken Biryani
Good Karma Schawarma
Shish Tawook Grilled Chicken
Traditional Moroccan Couscous with Chicken
Tashreeb Dajaj
Middle Eastern stuffed roast chicken
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