How To make Potato, Pepper and Tomato Casserole w/Morocca

Moroccan Chicken Tagine without a Tagine

Here are the links to the products used in this recipe (they're amazon affiliates and I thank you for your support if you choose to purchase using my links!)

The Rice Cooker:
Saffron:
Preserved Lemons:
Covered Cast-Iron Braiser Pot:
Olive oil:

Get the recipe here:

Ingredients
5-6 chicken leg quarters, skin removed
salt to taste
freshly cracked black pepper to taste
1 large onion, thinly sliced
1 small preserved lemon
a handful of pitted olives, green or Kalamata
The Marinade:

2 tablespoons olive oil
6 garlic cloves, grated
1/2 teaspoon ground dried ginger
1 teaspoon sweet paprika
a pinch of saffron threads plus a quarter cup boiling water
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
optional: 1/2 teaspoon ground turmeric
Instructions
Preheat the oven to 325 °F, 160 °C.

Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor.

Add the onion and 3-4 tablespoons of olive oil to a braiser casserole.

Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C.

Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad.

For the Pilaf:

1 onion, finely chopped
2-3 tablespoons olive oil
1-2 garlic cloves, grated
1 (16-oz/ 450g) cooked chickpeas
2 cups Basmati rice
2 teaspoons salt
juice of a lemon
Add the onion and oil to a rice cooker. Set the rice cooker to the Flash Rice setting. Cook until the onions are soft. About 10 minutes. Reset the flash setting 1-2 more times so that the machine cooks at a higher temperature.

Rinse the rice 4-5 times with cool water and soak for 10-15 minutes.

Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the White rice' setting.

When it beeps, fluff the rice and serve.

Kali Orexi!

Notes
If using a tagine, cook on the stovetop over medium-low heat for 45 minutes.

If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!

This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!

Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup

Green onion 30g
A pinch of baking soda
Cheese 50g

Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying


清水 95毫升
盐1.5克（1/4茶勺）
面粉 150克（1大杯）

小葱 30克
小苏打 一小撮
奶酪丝 50克

面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量


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Easy Amazing Shakshuka Recipe

Perfect for breakfast or any other meal of the day, Shakshuka is an easy and healthy recipe that comes together quickly on the stovetop. This recipe features a mixture of tomatoes, bell peppers, onions, and garlic simmered together with pockets of gently poached eggs. While it may look complicated, you can make a restaurant-quality version at home in a few simple steps.

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Arrabbiata Garlic Chicken with Potatoes

Chicken breast with garlic, chili in a tomato sauce. This recipe also has the addition of potato so it’s a complete meal. You could also add chopped spinach for additional greens.

Arrabbiata translates to Angry, that’s because of the chili factor as it’s meant to be a hot spicy sauce. If you make it a day in advance, and then reheat it, it will taste even better or make extra and have a great meal the following day. The flavours seem to intensify overnight.

I also added cheese to this sauce, to bring it up a level, you can also use Parmesan cheese for this recipe, but I prefer Pecorino for this, it just gives it that little extra yumminess. Either way, I’m sure you’ll love those intense flavours. Enjoy my Arrabbiata Garlic Chicken with Potatoes.

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