Moroccan Chicken

Gunnar

I have shied away from this dish for awhile…unsure how the final taste would be when using cinnamon and ginger. I was wrong to what so long; the additional lemon juice and olives at the end made it very good and smooth tasting. Next time I’ll add a couple of more thighs and wait 30 minutes to start the white meat. I like how you can over dark meat and yet it’s still forgiving and not dried out.




Bon Appetit

Unknown

Please give us the recipe Looks good and sounds good!

Gunnar

What I liked about this one is you remove the skin prior to cooking, so very greaseless when serving. I went 375º dome for about an hour.

http://www.bonappetit.com/magazine/fasteasyfresh/2009/05/moroccan_chicken_with_green_olives_and_lemon

bubba tim

Even try a tagine?

Gunnar

No I haven't....let me guess; I should put it on the wish list?

cookn biker

Bubba T, Suggestions on where to get one? We ate at a Moroccan restaraunt 2 weeks ago and they sold alot of cool looking stuff but not those. Thanks.

Doug in Eggmonton

They're fairly popular these days I would guesss you could get one at any decent kitchen gadgets store.

There's a really good price on some that are slightly damaged here

Doug

Gunnar

I understand the benefits of the moisture retention of the tangine, but most posts on this forum say they're not necessary on the BGE. I'm open...

bubba tim

I agree about the moist feature of the egg but tagine impart a Taste that make it "Tagine" we got ours at tagines.com but of course...lol

Gunnar

Added a couple of thighs to the leftovers to stretch tonights dinner. #1 son enjoyed the flavor...will keep the Tangine under consideration. One can never have too many toys if you enjoy cooking. LOL

cookn biker

What size for the medium and the large, if you please BT.
Thanks

Charleston Dave

Gunnar, that looks great, thanks for the recipe and the photos. Nice to see something different using chicken!

As far as tagines, I notice that you're using a Le Creuset-style casserole to cook this dish. If you have a Le Creuset outlet near you, they have an extensive line of tagines that are built like tanks and priced accordingly.

If you want to take it another step with the Moroccan cooking, you might try preparing a common north African condiment, salted and preserved lemons. David Lebovitz has a good recipe here.

The technique involves salt-packing lemons in a glass jar with lemon juice and a few herbs for about a month until the lemons are mushy. The condiment works great on lamb and a variety of middle eastern foods. Here is Lebovitz' picture:

bubba tim

Molly, try tagines.com They just happen to be here in Miami. The whole thing with the tagine is the clay. It gives it a unique taste. Kinda earthy. Stay away from the colored ones. Glazed is best. 12 to 14 inches is a good size.