Moroccan Chicken
 
 
Author:
Recipe type: Chicken
Ingredients
  • About 2 – 3 pounds of chicken
  • 1 can of chickpeas
  • 1 14 oz can of crushed tomatoes
  • 1 – 2 cups of chicken stock or broth
  • 1 medium onion
  • 2 cloves of garlic
  • 1 tablespoon of chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 bay leaf
  • 2 tablespoons of flour
  • 1 tablespoon of butter
  • salt and pepper to taste
  • extra virgin olive oil
PLUS, Moroccan Spice Mix (courtesy of Tyler Florence – with a few changes):
  • 1 cinnamon stick, chopped in pieces
  • 8 whole cloves
  • ¼ teaspoon cayenne (it’s hot, so add more if you like spicy food)
  • 2 teaspoons cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 tablespoon smoked sweet paprika
  • ¼ teaspoon nutmeg
  • 11/2 teaspoons kosher salt
  • 1 teaspoon brown sugar
Instructions
  1. Toast first eight ingredients of the spice mix over medium/low heat for a couple of minutes until the fragrance of Moroccan spice is wafting throughout the kitchen (but not burnt Moroccan Spice – so keep an eye on it). Let the spices cool and then grind them up with the salt and sugar in a coffee grinder or food processor until you get a fine spice rub.
  2. Cut the chicken into large pieces (about 3” pieces), toss in spice rub and let it hang out for about 20 minutes. Sear the chicken in extra virgin olive oil on high heat in a heavy bottomed pot (preferable cast iron). Remove chicken and set aside. Decrease heat to medium. Add more oil and sauté onion and garlic for a few minutes until they start to get soft. Add chili powder, cumin, coriander and bay leaf. Add flour and butter and sauté for a minute to cook out the flour taste. Add stock and cook until thickened. Add tomatoes, chickpeas and chicken to the pot. Simmer for 20 – 30 minutes until chicken is cooked and chickpeas have started to soften. Season with salt and pepper to taste.
Recipe by A Happy Hive at https://ahappyhive.com/moroccan-chicken/