Moroccan Chicken

Preparation time: 15 minutes

Cooking time: the longer the better! Slow cooking is best for this recipe. Although, it can be done in about an hour.

Serves: 8 – 12

1 cup orange juice

2 tablespoons lemon juice

1 tablespoons Worcestershire sauce – or soy sauce

2 tablespoons fresh ginger

½ teaspoon cloves

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon cayenne

½ teaspoon salt

½ teaspoon black pepper

12 chicken thighs or for a lighter recipe 8 skinless chicken breasts (a whole chicken will do too)

2 onions – sliced

2 – 3 carrots – sliced

1 can garbanzo beans (14 oz can) – small white beans can be used too

½ cup dates, pitted, and chopped (or raisins, but I like dates)

¼ cup almonds or pecans (1/2 cup of green olives can be used instead of nuts)

2 tablespoons olive oil

2 tablespoons tomato paste

2- 3 tablespoons parsley

Add all ingredients and cook together until done – slow cooking is the best – reserve the parsley for the last few minutes of cooking.

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My first experience with Moroccan cuisine and their use of spices left me confused. Confusion in cooking comes from lack of exposure to cultural cooking – the home style cooking of the nations! Cinnamon was a baking spice, something to be enjoyed with hot chocolate and not chicken. Oh, but, when I tried it, each mouthful was savoured – it was plain old yummy! I served it with steamed basmati rice! This is traditional Moroccan home style cooking – you can substitute and personalize it for your own taste – but don’t stray too far or you will lose the distinct taste of their blend in spices.

#chicken #Moroccan