How To make Chicken Casablanca
Ingredients
2
tablespoon
olive oil
2
each
onion, sliced
1
teaspoon
ginger, fresh, grated
3
each
garlic cloves, minced
3
lbs
chicken pieces, skinless
3
each
carrots, diced
2
each
potatoes, peeled, diced
2
tablespoon
raisins
1/2
teaspoon
cumin
1/2
teaspoon
turmeric
1/2
teaspoon
salt and pepper
1/4
teaspoon
cinnamon
1/4
teaspoon
cayenne pepper
1
each
can tomatoes (14 1/2 ounces), chopped
3
each
zucchini, 1 inch slices
1
each
can garbanzo beans (15 ounces), drained
2
tablespoon
parsley, fresh, chopped
1/2
teaspoon
cilantro
Directions:
Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes.
Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.
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Get some before it's gone! This meal will fly off the table as your dining partners taste the authentic spice blend mixed in with sautéed vegetables.
INGREDIENTS
For the Chicken
1 splash vegetable oil
6 chicken thighs
2 onions, chopped
1 carrot, chopped
4 clove garlic, sliced
1 Tbsp Ras El Hanout spice blend (you may substitute 1 teaspoon each of cumin, cinnamon and ground coriander)
1 cup orange juice
½ cup marmalade
juice and zest of 1 lemon
½ tsp salt
½ cup pistachios
½ cup olives
½ cup figs
For the Couscous
1 cup couscous
1 ½ cup boiling water
DIRECTIONS
For the Chicken
1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
2. Add the onion, garlic and carrots to the pan. Sauté to heat through, a minute or two. Add the ras el hanout and stir a minute more. Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165ºF, about 15 minutes.
For the Couscous
1. Put the couscous in a small saucepan with a tight-fitting lid. Pour the boiling water over and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.
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