I truly enjoyed my experience in Morocco and look forward to going back. As with Italian cooking, simplicity in Moroccan cooking can be made difficult. There is nothing more simple than one pot Moroccan.
Sticking with my new favorite theme of one-pot recipes, here's another for Moroccan Chicken with peas, carrots, onions, and dried fruits.
2 chicken breasts heavily seasoned with a variety of spices. For this recipe I was heavy handed with cinnamon, all-spice, turmeric, and paprika. Minor spices included cardamom, white pepper, black pepper, coriander seed, dry mustard, and anise. Then sear the chicken in a touch of oil on both sides on medium heat (don't burn your spices, but they will turn darker in color) Of course, salt was added.
Remove the chicken from the shallow pot and add all your carrots and onions and let them sweat down for 5 minutes. Return the chicken to the pot and add some dried fruits. I used dates and apricots this time, but you can use what ever you like. I also added some lemon. Toss in you peas on top and fill the pot half full of water. Leave at a simmer, never a rapid boil, for about 1.25 hours. Garnish with some pumpkin seeds. You can serve this over rice, couscous, or with fresh bread. Enjoy.
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