Mediterranean Food & Drink Ideas
Moroccan Spicy chicken
This is a recipe of a succulent Moroccan-style chicken with couscous plum tomatoes, turnips and carrots in a sweet and spicy sauce. Great summer dish with tons of flavour!
For US to UK equivalents see this rough guide
- 3 lbs chicken cut in large pieces
- 1/2 cup butter
- 1/4 cup oil
- 1 large onion cut into wedges
- 1/2 lbs plum tomatoes
- 3 tbsp chopped parsley
- 1.5 tbsp ginger
- 1.5 tbsp black pepper
- 1 tbsp turmeric
- 1 whole Jalapeno chili
- .5tbsp cinnamon
- 1/4 tbsp Cayenne pepper
- 1/2 tbsp saffron threads, crushed
- 5 small peeled turnips
- 4 large carrots
- 2 cups water
- Salt to taste
- 15 oz couscous
- 4 cups chicken broth
In a large pan cook the chicken in a chicken stock - you can use cubes. Cook on low heat for 1 hour. Set aside to cool down.
Separate the chicken from the chicken stock. Cut the boiled chicken in smaller pieces.
Melt the butter and fry the onions till they are translucent. Add chopped tomatoes and the remaining vegetables and spices, mix well.
Add chicken stock and simmer for 20 min until vegetables are cooked. Stir often.
Add chicken pieces and cook on low heat till the ingredients are well cooked and thoroughly mixed.
In another pan combine 2 cups water, butter and salt. Bring it to boil. Add in the couscous and cook till it is soft.
In a serving plate serve the chicken and vegetables along with the couscous and garnish with sauces.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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