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| Copyright 2011 LtDan'sKitchen blogs |
This dish is quite versatile. I've made it with beef, lamb and chicken and it always came out really great. The other thing is that you don't really need a tangine to make this dish. I just bake it in my turkey roasting pan and it works like a charm. No need to spend a small fortune buying a tangine although it will definitely look more authentic.
I usually serve this with a couple of side dishes but this time, I went for the simple route and settled for none. My choice of side for this dish though is Batinjaan Zalud which is a cold eggplant relish. I also like to serve this with couscous cooked in broth.
Moroccan Chicken with Squash and Plums - Adapted*
7 tbsp olive oil
1 lemon, zest grated and juiced plus 2 lemons,
quartered, for garnish
1 tsp harissa (recipe follows)
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 garlic cloves, minced
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tbsp chopped fresh flat-leaf parsley
2 tsp spice mix (check below)
1. In a medium glass bowl, combine the spice mixture, 2 tablespoons of the
olive oil, lemon zest, lemon juice, and harissa. Add the chicken thighs
and stir to coat. Cover the bowl with plastic wrap and refrigerate at
least 1 hour for up to 3 hours.
2. Warm the chicken broth and add the saffron strands. Allow to steep at
least 1 hour for or up to 3 hours.
1 tsp harissa (recipe follows)
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 garlic cloves, minced
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tbsp chopped fresh flat-leaf parsley
2 tsp spice mix (check below)
1. In a medium glass bowl, combine the spice mixture, 2 tablespoons of the
olive oil, lemon zest, lemon juice, and harissa. Add the chicken thighs
and stir to coat. Cover the bowl with plastic wrap and refrigerate at
least 1 hour for up to 3 hours.
2. Warm the chicken broth and add the saffron strands. Allow to steep at
least 1 hour for or up to 3 hours.
3. Preheat the oven to 350°F. Remove the chicken thighs from the
marinade. In a deep pot over high heat, brown the chicken thighs on both
sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken
aside on a plate.
4. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and
saute the onion and garlic until golden, about 5 minutes. Transfer the
chicken thighs and the onions on a roasting pan and add any accumulated
juices from the plate. Tuck in the prunes and olives and season well with
salt and pepper. Add the tomato quarters on top of the chicken and pour
over the chicken broth and saffron. Cover and place on the bottom rack
of the oven. Let cook undisturbed for an hour.
5. Add the zucchini and yellow squash and bake for another hour or until the
chicken is falling off the bone. Transfer to a serving dish. Check for
seasoning and adjust with salt.
6. Heat 2 tablespoons olive oil in a small saucepan over high heat until hot
but not smoking. Add the almonds and fry until the skins begin to crackle,
about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables
and chicken on the serving dish. Sprinkle with the chopped parsley and
serve, spooning over the sauce and garnishing each plate with the lemon
quarters. Serve with couscous (recipe follows).
Spice Mixture:
marinade. In a deep pot over high heat, brown the chicken thighs on both
sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken
aside on a plate.
4. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and
saute the onion and garlic until golden, about 5 minutes. Transfer the
chicken thighs and the onions on a roasting pan and add any accumulated
juices from the plate. Tuck in the prunes and olives and season well with
salt and pepper. Add the tomato quarters on top of the chicken and pour
over the chicken broth and saffron. Cover and place on the bottom rack
of the oven. Let cook undisturbed for an hour.
5. Add the zucchini and yellow squash and bake for another hour or until the
chicken is falling off the bone. Transfer to a serving dish. Check for
seasoning and adjust with salt.
6. Heat 2 tablespoons olive oil in a small saucepan over high heat until hot
but not smoking. Add the almonds and fry until the skins begin to crackle,
about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables
and chicken on the serving dish. Sprinkle with the chopped parsley and
serve, spooning over the sauce and garnishing each plate with the lemon
quarters. Serve with couscous (recipe follows).
Spice Mixture:
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| Copyright 2011 LtDan'sKitchen blogs |
1 tsp ground cardamom
1/4 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground ginger
1 1/2 tsp kosher salt
1/2 tsp cracked black pepper
Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.
*Food Network Channel, The Gourmet Next Door: Moroccan State of Mind episode
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