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Entrée - Moroccan Spiced Chicken with Baked Cauliflower and CousCous


Draggingtree

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Draggingtree

Entrée - Moroccan Spiced Chicken with Baked Cauliflower and CousCous

 

bogmeal2.jpg



This recipe is easy and delicious. Marinade Chicken Thighs with Onions, Garlic, Parsley, ground Ginger, pepper, turmeric, paprika, red pepper flake, thyme, cumin and harissa paste. I also added two preserved lemons that we make at home. Just Salt, Lemon and time to cure. Brown the Chicken thighs in your dutch oven with some olive oil. Remove thighs then sauté the remaining marinade ingredients until they smell heavenly. Add the thighs back to the pot with 1/4 cup of pitted olives. If you are extravagant you can also add saffron but I thought the cost and unusual spice preclusion may prevent its use. Although there are a lot of spices in this they are relatively common. Takes about 15 minutes to make up the marinade, cooks in the oven about an hour at 375 degrees. We served it over a side of plain CousCous along with a side of roasted Cauliflower with Lemon, Salt and Pepper.

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2 minutes ago, Draggingtree said:

Entrée - Moroccan Spiced Chicken with Baked Cauliflower and CousCous

 

bogmeal2.jpg



This recipe is easy and delicious. Marinade Chicken Thighs with Onions, Garlic, Parsley, ground Ginger, pepper, turmeric, paprika, red pepper flake, thyme, cumin and harissa paste. I also added two preserved lemons that we make at home. Just Salt, Lemon and time to cure. Brown the Chicken thighs in your dutch oven with some olive oil. Remove thighs then sauté the remaining marinade ingredients until they smell heavenly. Add the thighs back to the pot with 1/4 cup of pitted olives. If you are extravagant you can also add saffron but I thought the cost and unusual spice preclusion may prevent its use. Although there are a lot of spices in this they are relatively common. Takes about 15 minutes to make up the marinade, cooks in the oven about an hour at 375 degrees. We served it over a side of plain CousCous along with a side of roasted Cauliflower with Lemon, Salt and Pepper.

Sounds yummy. I made preserved lemons once, and I found them very useful in recipes. Haven't thought about them in a long while. Will have to try it again.

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@Draggingtree Found the recipe I used for preserved lemons:

 

 

How to Make Preserved Lemons

INGREDIENTS

8-10 Meyer lemons*, scrubbed very clean

1/2 cup kosher salt, more if needed

Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

* You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way.

METHOD

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.

2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.

6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

7 Store in refrigerator for up to 6 months.

Note:

You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

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