Moroccan Chicken with Vegetables

HAPPY NEW YEAR!

Now that we have 2021 ahead of us, I suggest trying new hobbies that bring us joy or at least make our lives easier. I plan on branching out a bit in the kitchen. I will be putting together some virtual cooking classes so stay tuned!

My repertoire will be expanding as well and I have already started by taking some cooking classes on line. Do you know that air b and b has virtual cooking classes? I actually took a class with a Moroccan family and learned how to make the following chicken and vegetable stew with a few modifications.

Whether you are a perfectionist cook or a carefree, creative cook, you will be able to create this colorful, flavorful dish. I promise! I recommend reading through the recipe a few times to become familiar with the dish.

I added some heat with the harissa paste but you can feel free to add cayenne or any other heat you like. You can buy preserved (pickled) lemons at any Middle Eastern shop but you can also just use lemon juice.

Enjoy the process!

Moroccan Chicken with Vegetables:

3 lbs chicken parts, skin on or off, bones in or out

1 medium onion, chopped

3 Tbs cilantro, minced

3 Tbs parsley, minced

6 large cloves garlic, minced or crushed through a garlic press

2 1/2 tsp ginger powder

2 1/2 tsp ground turmeric

1 tsp ground black pepper

2 tsp salt

1 Tbs of lemon juice or 1/2 of a preserved lemon

1/4 cup sunflower oil or canola oil

3 Tbs olive oil

1/4 cup water, more if necessary
Step one:
Add the chicken parts and all of the above  into a tagine, or heavy bottomed pot with the lid on.

Place on high heat until it boils and then turn the flame down to a medium flame, still with lid on.

Simmer for 20 minutes, stirring every so often, adding a little bit more water if it water starts to evaporate. You don’t want it to burn!
Step two:

After 20 minutes, add in the following with the carrots and potatoes on top:
1/4 cup tomato sauce gotten from grating a tomato on the small holes of a cheese grater. Try to avoid the seeds.
10 pitted green olives

2 Tbs cilantro, minced

2 Tbs parsley, minced

2 tsp sweet paprika

2 tsp harissa paste

6 small carrots, julienned

3 medium potatoes, peeled and cut into 1/2 inch wedges

Continue cooking with the lid on, stirring periodically for another 30-40 minutes or until the potatoes and carrots are cooked through.
Serve hot with bread to sop up the sauce.

Makes approx. 6 servings

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