For this recipe, you are basically putting a spice rub on the chicken thighs and then poaching them over a bed of carrots and onions. This is a Moroccan recipe. The chicken is very tender and very flavorful.
Chicken Marrakesh
2 medium onions, peeled
2 cloves garlic, finely minced
12 oz package baby carrots
1 Tbsp ground ginger
1 tsp each turmeric, ground nutmeg and salt
1 tsp each paprika, cumin and ground pepper
2 Tbsp oil
3 lbs skinless, boneless chicken thighs (around 16), trimmed of fat
1 can undiluted chicken broth
1/2 can undiluted beef broth
1/2 can water
1/2 cup coconut milk (optional)
Preserved lemons or olives (optional)
1 Slice each onion into 8 wedges. Place wedges on bottom of large Dutch oven.
Top with the carrots. If you don’t have baby carrots, use the equivalent of regular carrots. Simply peel them and cut them into rectangular wedges the size of baby carrots. Add 1/2 cup olives and 1 Tbsp chopped preserved lemon if using.
2 Combine all the spices, the minced garlic, and the oil in a bowl. Stir to make into a paste. You can add a bit more oil if you feel the paste is too dry.
3 Take each chicken thigh and with your hands, rub some spice paste all over the thigh. Layer the chicken thighs on top of the onions and carrots. Keep the thighs in a rolled up round shape, not opened up. It should make one layer of meat. Put some broth in the bowl that held the spice mixture and swirl to pick up the last of the spices. Add to the chicken, being careful not to wash spice rub off the meat. You will essentially be poaching or steaming your chicken thighs over the layer of vegetables.
4 Put heat on medium and bring to a boil, will take around 10 minutes. Turn heat down to a simmer. Put on lid and simmer for around 30 minutes. Now turn up the heat a bit and put the lid at an angle, so some steam can be released. Simmer until some of the liquid evaporates and the sauce has thickened a bit. If you feel you have too much sauce left or your sauce is too runny, remove the chicken, dissolve around 1 Tbsp flour in a little water to make a slurry, and then add the flour mixture bit by bit to the sauce and heat until thickened to your liking. The sauce should not be as thick as gravy.
5 If using the coconut milk, add at the very end, when you are reducing or thickening your sauce. It adds just a bit of sweetness to offset the spices.
This is traditionally served over couscous or a couscous pilaf, but quinoa, rice or pasta is fine too. Serve with a nice green vegetable to add color to the plate. The dish can be garnished with snipped chives, mint, cilantro or parsley before serving.
Serves 6 adequately.
Note: If you do not have preserved lemons, just omit entirely. Do not try to substitute with regular lemons…they would be too bitter.
I serve this chicken with a couscous pilaf.
Couscous Pilaf
1 Tbsp oil
3/4 cup finely diced onion
1 tsp salt
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1 3/4 cups chicken broth
1/4 cup dried currants
1 cup medium grain semolina couscous (scant)
1/3 cup chopped fresh cilantro
1 to 2 Tbsp chopped fresh mint (optional)
1/4 cup toasted slivered almonds
1 Tbsp lemon juice
Heat oil in medium saucepan over medium low heat. Add the diced onion and cook slowly until onion is very soft but not browned. Add the spices and cook 1 minute. Stir in the broth, increase the heat to high and bring to a boil. Add the currants, cover, turn off heat and let sit for 30 minutes to plump the currants. Return the broth to a boil over high heat. Stir in the couscous. Cover, turn off the heat, and let sit for 5 to 7 minutes. Add the chopped cilantro, mint if using, toasted almonds, and lemon juice. Fluff with a fork and serve. This goes well with Mediterranean food such as chicken Marakesh or a pork tenderloin.
Note: I use a 10 oz can of chicken broth and add water to make 1 3/4 cups liquid.
Variation: You can stuff this in baked squash, a nice acorn squash works well. Cut the squash in half and scoop out the seeds. Rub with a bit of oil and place cut side down on a cookie sheet. Bake in a 350F oven until the squash is just so done. It should be a bit firm, not mushy. Blend 1 Tbsp softened butter and 2 Tbsp brown sugar and spread evenly inside each squash half. Sprinkle with salt and pepper to taste. Fill the squash halves with the couscous mixture. Return to a hot oven and bake around 10 to 15 minutes. To serve, cut each piece of squash in half so you now end up with 4 pieces from each squash. When you eat the stuffed squash, you will get a bit of squash pulp with each bite of the couscous, quite yummy!!!
This couscous recipe will fill around 2 medium sized squash.
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