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Moroccan Chicken

Gunnar
Gunnar Posts: 2,307
edited November -0001 in EggHead Forum
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.
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Bon Appetit
LBGE      Katy (Houston) TX
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Comments

  • Unknown
    Unknown
    Please give us the recipe Looks good and sounds good!
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  • Gunnar
    Gunnar Posts: 2,307
    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
    LBGE      Katy (Houston) TX
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  • bubba tim
    bubba tim Posts: 3,216
    Even try a tagine?

    P1140002-1.jpg

    P1140028.jpg
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Gunnar
    Gunnar Posts: 2,307
    No I haven't....let me guess; I should put it on the wish list?
    LBGE      Katy (Houston) TX
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  • cookn biker
    cookn biker Posts: 13,407
    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.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    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
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  • Gunnar
    Gunnar Posts: 2,307
    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...
    LBGE      Katy (Houston) TX
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  • bubba tim
    bubba tim Posts: 3,216
    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
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Gunnar
    Gunnar Posts: 2,307
    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
    LBGE      Katy (Houston) TX
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  • cookn biker
    cookn biker Posts: 13,407
    What size for the medium and the large, if you please BT.
    Thanks
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Charleston Dave
    Charleston Dave Posts: 571
    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:

    preservedlemons.jpg
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  • bubba tim
    bubba tim Posts: 3,216
    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.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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