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Moroccan Chicken
This is a recip
e that I adapted from Mediterranean Light by Martha Rose Shulman. The original recipe uses fish instead of chicken.
12 cloves garlic 1/2 teaspoon salt
1 bunch cilantro 1 tablespoon paprika
1 tablespoon ground cumin dried red pepper (to taste)
juice of 2 large lemons (6 Tbs) 1 teaspoon olive oil
12 ounces chicken (I use boneless, skinless breasts)
Put all of the ingredients (except meat) in a food processor and blend.
Now put your chicken into a baggie and pour in the contents of the food processor. Squeeze well to coat all of the chicken. Marinate in the fridge overnight (up to a day or two). Your kitchen will smell wonderful!!
You have several choices on how to cook this dish - grilled outside, indoor grill or bake in an oven - and each method will bring out a slightly different flavor. I chose to use my indoor grill and this was the result (but note, I didn’t have any paprika so I left it out which resulted in a much greener marinade):
Chicken and Noodles - My “Thai” Version
Orange Chicken with Potatoes
This is loosely based on a recipe in Simple Living, I made a few changes to accommodate what I had on hand, and the flavours that I prefer.
8 skinless chicken thighs
10 pearl onions, skinned
1/2 lb small red potatoes, quartered or halved as necessary
1 small butternut squash, peeled, seeded and cut into 1 inch dice
12 cloves garlic, peeled
1 orange cut into 1/4″ rings
1.5 cup water
.5 cup orange juice
1 tbsp honey
8 sprigs thyme
2 bay leaves
4 cardamom seeds
Wash and dry the chicken and sprinkle with salt and pepper.
In the bowl of a slow cooker combine the chicken, onions, potatoes, squash, garlic, orange, water and juice, honey and spices.
Set the slow cooker to high and cook, covered until vegetables are tender and chicken is cooked through.
On our slow cooker this takes 4 hours.
I’ll post a picture once it’s finished.
(12/20/07)
Chicken Satay with Peanut Sauce
Marinade:
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon curry powder
½ teaspoon tumeric
1 teaspoon minced garlic
¼ teaspoon ground coriander
¼ teaspoon ground cumin
2 tablespoons unsweetened coconut milk
2 tablespoons veg oil
1 ½ pounds boneless, skinless chicken breasts (cut into strips)
Combine all ingredients except the chicken in a small processor or blender. Mix well. Pour over the chicken and refrigerate for at least 1 hour (I leave mine overnight).
Grill, either on skewers, or using an indoor grill (that’s what I do). Serve with the Peanut Sauce.
Peanut Sauce:
1 tablespoon veg oil
1 teaspoon red curry paste
½ teaspoon ground tumeric
½ cup creamy peanut butter (I found this too much so next time I’ll reduce the 1/3 cup)
½ cup unsweetened coconut milk
½ cup water
2 teaspoons fish sauce
1 teaspoon fresh lemon juice
Put into a food processor and blitz away. Store in an air-tight container in the fridge.
(Originally published 12/15/07 on our previous blog)