By Pasta-Bella on November 03, 2008
Photo by MartzMimic
Photo by MartzMimic
"This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds."
Serving Size: 1 (219 g)
Servings Per Recipe: 4
"I've made this dish several times but I changed a couple of things about the process. The technique for the marinade didn't make sense to me so I made it a wet marinade by combining the spices, about 2 tbsp of olive oil, 3 cloves of minced garlic, and the thyme. I then rub it under the skin of the chicken pieces and let them hang out overnight.<br/><br/>Then, with the onion, I include a cup or so of baby carrots and another 2-3 cloves of minced garlic. Also, instead of adding in a quartered lemon (as lemon cooked over a period of time can get bitter), I add in the zest of one lemon and a couple of sprigs of thyme with the broth and then finish the sauce with the juice of half of the lemon. Sometimes I will add a bit more Ras el Hanout if I think the sauce needs it.<br/><br/>I always get rave reviews from this dish, and I would highly recommend it."
"Really nice dish. I used a Ras El Hanout blend with Ingredients: Nutmeg, sea salt, black pepper, ginger, cardamom, mace, Chinese cinnamon, ground allspice, turmeric and saffron"
"My DH said this merits 5 stars since he ate any leftovers that there was SUPPOSE to be LOL I served it over a fruited couscous I concoted. I did not add much of the leftover marinade since it was just to much oil for me. I found the marinade even after sitting so long did not go thru the meat like I thought it would so am not sure if I should of used skinless meat or not , recipe does not state this. Made for Zaar CookBook Tag"