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04-01-2009, 09:31 AM | #1 |
Rose Garden
I Am A BananaCake
Join Date: Apr 2007
Location: Northeast US
Posts: 25,129
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Moroccan Chicken
This was in the newspaper several months ago, and it's really good! I'll leave the recipe as is, and add my comments
Moroccan Chicken Serves 8 This subtly spiced chicken is superb served atop couscous with sliced almonds, mint, and cilantro. (I served it with Sweet Potatoes & Apples, http://www.gentlechristianmothers.co...topic=159936.0, and salad) ¼ cup plus 1 tablespoon olive oil 2 or 3 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon paprika 1 teaspoon ground cinnamon 6 to 8 boneless, skinless chicken breasts (about 3 pounds), trimmed of fat and membrane and pounded to an even ½-inch thickness Kosher salt and pepper 1 cup black Kalamata olives, for garnishing 1 well-washed lemon, thinly sliced, for garnishing Place ¼ cup olive oil, garlic, cumin, ginger, turmeric, paprika, and cinnamon in a large bowl or a resealable plastic bag and mix well. Add the chicken pieces and mix again. You can cover or seal and refrigerate the marinating chicken for at least 4 hours and up to 2 days before cooking. Or you can freeze it (in which case, skip the step of marinating in the refrigerator) for up to 2 months. To thaw, simply leave the chicken-marinade mixture in the refrigerator for 1 to 2 days. (I froze this in baggies, and it worked out really well) Discard the marinade. Dry chicken pieces. Sprinkle the chicken all over with 1½ teaspoons of salt and ½ teaspoon of pepper. (I skipped this step all together and dumped the chicken straight from the baggie into a cast-iron pan with olive oil) Place a large nonstick or cast-iron skillet over high heat. When the skillet is hot, add the remaining tablespoon of olive oil. Add the chicken breasts, skinned side down, one at a time, allowing the pan to reheat about 30 seconds between additions. Cook until the chicken is deeply browned and the juices run clear, 3 to 5 minutes per side. You will probably need to cook the chicken in 2 batches. Serve immediately, garnished with olives and lemon slices. The olives are a great addition!
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Brenna 3 kiddos (16 1/2, 14 & 9) Praying for semi-son, age 35 I live by the motto: seek first to understand. "Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2 |
05-05-2009, 10:08 PM | #2 |
Deactivated
Join Date: Mar 2007
Location: Johannesburg, South Africa
Posts: 8,685
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Re: Moroccan Chicken
This sounds yummy!!
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