The Snowlady Chronicles: Marrakech Moroccan Spiced Chicken

July 21, 2010

Marrakech Moroccan Spiced Chicken

Wednesday July 21, 2010

Malibu, California

June Gloom is back

As reported in a previous blog, while vacationing in Boulder, I found a very cool spice shop called Savory Spice Shop. There I bought a spice called Marrakech Moroccan Spice. A chicken recipe came with it so decided to try it. But the recipe required preserved lemons which are hard to find. So it was a good excuse to go to Surfas. Surfas is a paradise for cooks and food lovers. They have EVERTYTHING! And sure enough, they had preserved lemons. The recipe was very easy and did not require a tagine. The meal was delicious and tasted even better the next day. I served it with couscous and a simple salad of tomatoes and cucumbers dressed in olive oil and sherry vinegar. And I definitely recommend the Marrakech Moroccan Spice from the Savoy Spice Shop. Its a simple way to add flavor to chicken and fish.

Here's the modified recipe (the original recipe can be found at their website)

Ingredients:

1T Olive Oil, 2T Marrakech Moroccan paste, 2lbs organic chicken thighs and legs, 1/4 cup chicken broth, 1 diced red onion, 15 sprigs of parsley, One 14oz can artichoke hearts drained and halved, 1 preserved lemon (rind and pulp)

Directions:

Make Moroccan paste by mixing together 2T each of Marrakech Moroccan Spice, olive oil and warm water.

Preheat oven to 400F. Heat olive oil in Dutch oven over medium/high heat. Add Marrakech paste and chicken and stir to coat. Brown chicken. Stir in broth and onions and then lay parsley leaves on top. Cover and bake until chicken is tender and cooked through (20-25min). Remove from oven and reduce heat to 200F. Discard parsley, transfer chicken to an ovenproof dish and return to oven to keep warm. Bring the remaining sauce in the Dutch oven to a simmer on the stove top. Stir in the pulp of the lemon and artichoke hearts. Simmer 5 minutes or so until artichoke hearts are heated through. Turn off heat and stir in lemon rind. Remove chicken from oven, place on serving platter and surround with artichoke hearts and sauce. Serve with couscous.