MOROCCAN CHICKEN WITH TOMATOES AND POTATOES

MOROCCAN CHICKEN WITH TOMATOES AND POTATOES
1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste
In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.

Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).

Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!

Submitted by: Kathleen Rickman


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MOROCCAN CHICKEN

MOROCCAN CHICKEN
1 frying chicken (cut up)
1/4 cup vegetable oil
2 large onions, julienned
2 tbsp. flour
1/2 cup white vinegar
2 cups tomato sauce
1 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cinnamon
Fry chicken pieces in oil until golden brown (partially cook only). Remove chicken from skillet and place in a baking pan. Add onions to the oil and sauté until onions are barely limp. Remove onions from oil and spread on top of chicken pieces.
Sprinkle flour on the frying oil and blend. Add vinegar, tomato sauce, and water. Pour mixture over chicken. Sprinkle seasonings over top of the mixture.

Cover and bake in 400°F oven for 1 hour or until chicken is tender.

Submitted by: Jerry from Pittsburgh



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MOROCCAN STYLE GROUSE

MOROCCAN STYLE GROUSE
4 3 lb. grouse*
sesame oil, to brush birds
1 small onion,
2 cups cooked rice
1 tsp. cumin
1 tsp. coriander
4 cloves garlic, finely chopped
3 tbsp pine nuts, lightly pan toasted
1/2 cup chopped flat leaf or curly parsley
salt and pepper, to taste
Glaze:
1 tsp. turmeric
1/4 cup warmed honey
1/2 tsp. salt
small handful sesame seeds
1 medium-hot red chili pounded to a paste in mortar and pestle
Brush birds with sesame oil and set aside. Heat a heavy based frypan to medium heat and fry onions to translucent over medium heat. Add garlic, allow scent to release and add (in order) pine nuts, cumin, coriander, rice, parsley and salt and pepper. Toss a few times and set aside to cool.
When mix becomes sticky, stuff into the cavities of the grouse.

In the meantime, combine glaze ingredients and allow to infuse for at least half an hour. Close front of grouse with a stitch or two of butchers twine and deep fry until skin changes colour slightly.

You can shallow fry but the birds must be turned constantly. Mix glaze well and apply generously all over the grouse.

Place in hot oven at 200°C or 390°F for 12-14 minutes until golden brown.

Remove from oven, cover with foil and rest for 15 minutes.

Serve with something green, something yellow and something red on a bed of rice or Pilaf.

Submitted by: chefdave


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