LUSI: A NEW WAY TO WELL

View Original

Moroccan-Spiced Chicken

Silu Sao

When I think of a traditional Moroccan chicken tajine, I think of a stew that is full of warming spices, lemon and sometimes dried fruit, but it can take an afternoon to make, and is a great rainy day or winter project. I wanted to turn those delicious flavors into a quick and easy-to-cook dish with a marinade that blitzes together in a minute and also works on hearty vegetables such as zucchini or carrots. You could serve this with couscous or if you are gluten-free, millet or even parsley-specked cauliflower rice both are great alternatives. 


Servings: Four

See this content in the original post

INGREDIENTS

  • 1 ½ lbs chicken boneless, skinless chicken thighs, trimmed and cleaned

    Salt 

    Marinade:

  • 1/4 cup olive oil

  • 1/2 lemon, juiced

  • 4 cloves garlic

  • 2 Medjool dates, pitted

  • 1 teaspoon paprika

  • 1 teaspoon turmeric

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon black pepper

PREPARATION

1    In a small blender, combine olive oil, lemon juice, garlic cloves, dates, paprika, turmeric, coriander, ginger, cinnamon, and black pepper and blend into smooth. (We tried this in a mini chopper and it was chunkier than we wanted.) 

2   Place the chicken thighs in a shallow dish, pour the marinade over the chicken and massage. Cover the dish and refrigerate for at least 30 minutes, but not longer than two hours. 

3   Place a tray about 6 inches from the broiler. Preheat the broiler. 

4   Prepare a rimmed baking sheet with aluminum foil. Removing some of the marinade, place the chicken thighs on the baking sheet and sprinkle generously with salt.  

5   Put the baking sheet in the oven and broil for 5-6 minutes. Remove the chicken, flip each piece, season generously with salt, and broil for another 5-6 minutes. (Watch carefully to make sure the chicken is not charring too quickly. If it is, move the baking sheet down a rack.)

NOTES

  • Reserve some of the marinade for vegetables such as zucchini or carrots. Cut zucchini in ¼ to ½-inch circles and carrots into ½-inch pieces. Broil the zucchini for 3 minutes. Broil the carrots for 5-10 minutes depending on thickness. Run a knife through the carrots to check if done. 

  • You can grill this chicken. It was about 7 and 4 minutes. 

    Tastes great with a dairy-free, easy yogurt sauce: ½ cup coconut or almond yogurt, ½ lemon squeeze, and ½ teaspoon salt. Stir well. 

EXPLORE More Recipes

See this content in the original post

SPREAD THE LOVE