MEMBER RECIPE
Moroccan Chicken “Marrakesh” Recipe
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Another simple dish from the boys at www.BaldManRecipes.com – Classic homemade Moroccan food for the soul.
INGREDIENTS
- 8 Chicken Thighs (or Drumsticks)
- 2 large Onions (diced)
- 10 pitted Dates (slice those to halves)
- 1 cup Pitted Green Olives
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Brown Sugar
- 1/2 teaspoon Turmeric
- 3 tablespoons Lemon Juice
- 3 cups of Water
- 1/2 cup of Fresh Cilantro (roughly chopped, you can substitute Cilantro with Parsley)
INSTRUCTIONS
- Start by frying the onions with the oil in a large pot on high heat. When the onions becomes transparent/golden, add the chicken, water, cumin, cinnamon and turmeric and bring to boil. Once boiled, reduce to low-medium heat, cover the pot and cook for 20-30 minutes until chicken is cooked.
- Now add the olives, dates, lemon juice and sugar and mix well. Continue cooking on medium heat for another 15 minutes. Remove from the heat, mix well and let sit for 10 minutes.
- Move to a serving dish with couscous or rice and garnish with cilantro.
Member recipes are not tested by the CHOW food team.
Flavors were not as bold as I was expecting.
I've had olives and dates together often with chicken - and lamb - in Morocco. Almonds, dried apricot & prunes go well too (prunes particularly with lamb). But, missing from this recipe are preserved lemons. Make your own by squashing 2 or 3 lemons into a jar with as much kosher salt as you can cram in - then leave alone for a month or two. Add half a lemon at the same time as the chook. (You don't use preserved lemons with lamb.) Ras el hanout is a useful spice to have in the cupboard when cooking Moroccan. Buy a tagine, they're only a few bucks.
http://www.fsis.usda.gov/Factsheets/D...
USDA Food Handling Safety worksheet c 2006
It was a little bland. Given the combination of ingredients, I expected it to be more flavorful. It would be unfortunate if someone thought this is what Moroccan food tasted like.
I have a hard time envisioning the olives working in a sweet moroccan dish. Personally, I would leave out the dates AND the sugar in making this recipe. With that deletion, its close to a classic dish. But instead I think Im going to open my Paula Wolfert cookbook.
This may be a delicious recipe, I don't know, but it is by no means "classic" Moroccan cooking. Olives and dates are not usually combined in Moroccan recipes. Finally it is unusual to see brown sugar - while white sugar is added to bstilla, a classic Moroccan chicken pastry, most recipes use honey or other natural ways to sweeten meat dishes.