Chicken—Best Moroccan Chicken Recipe (Tutorial) marinate in spices

themediterraneandish.com

Jacquie G

Marinate 45 minutes to overnight

subheading: For Spice Rub:

1 ½ tbsp all-natural Ras El Hanout original (see substitute mixture below)

subheading: Substitute mix for RasElHanout:

1 part cumin 1tsp

½ part coriander ½tsp

½ part ginger powder ½tsp

½ part paprika (or cayenne if you like it hotter) ½tsp

Add: original ingredients

1 ½ tsp ground cinnamon

½ to 1 tsp pepper

1 tsp sweet paprika* not needed

1 tsp ground ginger* not needed

subheading: For Chicken:

3 ½ lb/1587.57 g whole chicken cut into bone-in pieces (or 7 to 8 pieces of chicken with bone in. Leave skin on or remove it, up to you.)

subheading: Dry pieces, rub with:

Kosher salt

Spice Mix

subheading: Marinate, refrigerated 45 minutes to 2 hours or overnight:

subheading: In deep frying pan, medium heat:

2 T Private Reserve Greek extra virgin olive oil

subheading: Brown chicken pieces 5 min, turn 3 minutes:

subheading: Add, lower heat, fry for 3 minutes:

1 medium yellow onion, chopped

4 garlic cloves, peeled and minced

1 oz/28.3 g chopped fresh cilantro

subheading: Add:

1 lemon, thinly sliced (or 1 preserved lemon, cut up into small pieces)

¾ cup/ 58.5 g pitted green olives

¼ cup/37 g raisins (any kind)

¼ cup/ 47 g chopped dry apricots

subheading: Mix together and pour over chicken:

3 tbsp/49.14 g tomato paste

1 ½ cup 352.5 ml low-sodium chicken broth

subheading: Cook:

Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30 to 45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher.

Toasted slivered almonds, to your liking, optional

Note: Ingredients may have been altered from the original.

Directions at themediterraneandish.com

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