I had a meal of lamb and chicken Marrakesh last week and I liked it but without the lamb. I came home and tried it with just the chicken and it was great. I love Moroccan cuisine. My sister spent a few weeks in Marrakesh last year and ever since I saw all her photos, I’m dying to visit. Moroccan cooking feels like you put everything in the spice rack in the pot but the combination of flavors is fantastic.
Nothing about this meal is difficult unless you find peeling and chopping vegetables difficult. I don’t. I would much rather cook a meal from scratch than get anything prepared from the supermarket. I know exactly what goes into the meals I put on my table. I like that.
Start by heating oil in a frying pan and adding the diced onion.
Once the onions are softened, add the garlic and spices. You can use ras el hanout, which is Arabic for “top of the shop” meaning all the best spices the spice blender has in his shop, or you can add 1 tsp coriander, 1 tsp cumin, pinch of paprika and 1 tsp ginger. Ras el hanout gives a more complex taste and it’s what I prefer to use.
Add the chicken and brown in the onions, garlic and spices.
Once the meat has browned, add stock to cover chicken, cover and simmer for 20 minutes.
Once the 20 minutes are up, add all the vegetables, raisins, chickpeas and preserved lemon.
Simmer this until the veggies are cooked and then check the seasoning and add salt and pepper to taste.
I served it over couscous with currants but plain couscous would be fine.
Here’s the recipe:
- 4 tbsp cooking oil
- 2 onions diced
- 2 lbs chicken cut in chunks
- 2 cloves garlic finely minced
- 1 tbsp ras el hanout (or 1 tsp coriander, 1 tsp cumin, 1 pinch paprika, 1 tsp ginger)
- 3 carrots cut into chunks
- 2 medium sweet potatoes cut into chunks
- 1 can chopped tomatoes
- 2 zucchini chopped
- 1 cup frozen peas
- 1 cans chickpeas
- 1 cup raisins
- ½ cup chopped dried apricots
- 2 tbsp toasted sliced almonds (bake at 350F - 180C for 3-4 minutes)
- Chicken stock
- ½ preserved lemon cut into slivers (or adjust to your taste)
- 2 tbsp chopped coriander (cilantro)
- Heat oil in frying pan
- Saute onions then add garlic and spices
- Add chicken and cook just to brown
- Add stock to cover chicken, cover the pan and simmer for 20 minutes
- Add vegetables, raisins, chickpeas and preserved lemon and simmer til the vegetables are cooked.
- Check seasoning and add salt and pepper to taste.
- Toss in chopped coriander (cilantro) and toasted sliced almonds
- Serve over couscous
p.s. I know it’s been too long since the last post. I’m finally coming out from under all the quirky problems I’ve been having. My apologies! You’re all wonderful to visit and I should post more often!
Dave D from What Is It? made this recipe and sent a photo for you to see. Looks Yummy Dave!
