Tzipporah's Moroccan Chicken
photo by Pneuma
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
directions
- Large pan heat and add olive oil. I use a fair amount 1/4 cup or so. It needs a lid to it.
- Take the chicken and rinse well, pat dry with a towel and lay on a plate to season.
- 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.
- Take the 4 ounces of hot tap water and crumble up saffron strands in the water and let sit for 5 minutes.
- 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.
- 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.
- 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.
- 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.
- Seasonings can basically copy the main dish or you can branch out.
- Finish it off with green beans cooked with garlic and you are set.
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Reviews
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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.
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Oops! I thought I've finished rating this since we just had this a few days ago. Boy, we love the taste of it and the sauce, the seasonings (in itself some are not to my liking but together they were fabulous!) The olives and lemon were also delightful and upped this dish. I served this with brown rice mixed in this sauce. Yummy! Thank you!
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What a perfectly rounded dish! I strongly recommend a plain side dish, like plain rice or couscous, to showcase the chicken. Mine made a lovely sauce, and I only used maybe a cup of stock. If you're nervous about the lemon, just use about a third, like I did. It was perfect. I had to use recipe#275467 since I have some lemons in a jar being preserved for a few weeks:) I also only used half an onion. This is easy and mouthwatering! Thank you!
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This smelled really good as it was cooking and the chicken was very moist. I made it in the crock pot and the meat just fell into shreds, which I liked. I was afraid it would be too salty, but served over Recipe #49579 it was just fine (though I probably would not salt the chicken next time). The taste of the preserved lemons was new to us and it was a bit pervasive - next time I would put in half an unchopped preserved lemon during cooking and then remove it when I serve the dish. Thanks for posting!
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RECIPE SUBMITTED BY
<p> <br /> <br />I'm a homeschooling mother of seven, a labor doula, childbirth educator and apprenticing midwife. <br /> <br />I love to cook, it's a great creative release for me. I usually use a recipe as a jumping off point, changing it as it works for us. <br />When I post a recipe if I don't site a source you can assume it was one of my own creations which is likely to be a simple one dish kinda of thing. With a large family I'm all about easy and tasty. A recipe doesn't get posted unless the kids loved it. <br /> <br />My star ratings <br />5 stars- Loved it! the family loved it and it will be added to my main cookbook <br /> <br />4 stars- Really liked it, may make a change or two and add it to my main cookbook <br /> <br />3 stars- Like it, may make it again, but it probably won't be a regular addition <br /> <br />2 stars- it was okay, but not likely to make it again with out many changes <br /> <br />1 star- not very good, would need to make several changes for our family's taste, won't make it again. <br /> <br />I'm very honest in my reviews and whereas I don't like giving low reviews I will. I won't try a recipe unless I think my family would enjoy it and I will review it.. <br /> <br /> <br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view&current=tish1.jpg target=_blank><br /></a> </p>