Moroccan food | Just a journal

I stumbled over this recipe in the beginning of the week and it is absolutely unbelievable delicious. While it was cooking the house fas filled with the most amazing smell of spices. I had earlier this week asked at Whole Foods what would go well with the type of spices that I was going to use and was recommend a Riesling. It went really well with this dish is definitely something I will make again to share with my very good friends…

Marinade

12 bone-in chicken thighs, skinned

1/2 cup Olive Oil

8 cloves garlic, minced

4 teaspoons ground cinnamon

1 1/2 teaspoon caraway seeds, crushed

11/2 teaspoons ground cardamom

1/8 teaspoon cayenne pepper

Marinate the chicken for about 8 hours (I did not read the recipe until the morning so I only marinated the chicken for about 3 hours) or over night in a big ziplock bag and rub the chicken occasionally.

Tagine

1 14.5 ounce chicken broth (I used 1 chicken stock in water)

1 cup dried apricots

1 cup whole dates

3 tablespoons ground almonds

1 teaspoon ground turmeric

3/4 teaspoon salt

3/4 teaspoon saffron threads

1/4 teaspoon ground black pepper

1/3 cut fresh cilantro

2 tablespoon sliced almonds, toasted

How to: Place the chicken in the a slow cooker and all the rest of the ingredients and let it cook on a low temperature between 4-8 hours. I left the house to take the kids to their activities so it burnt a little so I do recommend to stir occasionally, I let mine cook for about 5 hours and the chicken just fell off the bone.

I served this with a simple salad (couscous was recommended) and I sprinkled the cilantro and the roasted almonds on top.

original recipe from Chicken Dinners

This morning I was browsing the internet for some inspiration what to make for dinner and I came across this amazing recipe that was inspired the by Moroccan kitchen and I knew straight away it was going to be a success (I did make some alteration to it to fit my diet). While the stew was cooking the most amazing smell filled the kitchen, unfortunately I did not have time to really sit down and enjoy my dinner as I had to rush out the door to take Knut to Hockey practice.

4 Chicken Breast

1 Yellow Onion

2 Garlic clove

1 Tablespoon Olive Oil

1 tablespoon Cinnamon

1 tablespoon Cumin

1 tsk Turmeric

Salt and Pepper

1 can of Diced Tomato

1 cube of Chicken bouillon

2 cups/4 dl Water

Mushrooms

1 Lemon juice and zest

Chopped Parsley

Quinoa

Sour Cream

How to: Start by cutting the chicken into small pieces (I prefer the taste to the chicken if the dice are not too big). Slice the onion and the garlic and fry them in a frying pan and season with the spices .

I always fry the meat little by little so you get a nice browning as swell as the meat wont start to simmer. Add the rest of the ingredients except the parsley and lemon and let it simmer for at least 30 minutes but the longer you let it cook the more tender the meat will become.

When you are ready to eat squeeze the lemon juice into the stew and sprinkle over the chopped parsley and lemon zest. I served the dish with roasted vegetables but for the kids I made quinoa with a click of sour cream. They loved the flavors of the stew but was not too keen on the quinoa, this is a dish I will make again but I will serve it with cauliflower rice for me and regular rice for the kids!

Original recipe http://www.ica.se