This chicken dish is sooo tasty, I made it twice in 3 days. I have been drooling over this recipe from The Kitchn for sometime now, but wasn’t sure how kid friendly it would be, on account of the spices. John and I made this for date night in and it was ridiculously good. It was better than anything we could have eaten at a restaurant. And the flavors ended up being something my kids would love.
The first time we made it, we pretty much followed the recipe, with the exception of adding some red pepper flakes for heat. The second time around I made this for out of town family and had to adjust for the size of the crowd and the fact that I REALLY needed to clean my house. There’s nothing like having guests to motivate you to give your house a good once over. So instead of slaving over the stove, I threw everything into the crock pot.
I am not a fan of chicken skin unless it’s super crispy, as in fried chicken, so I removed the the skin before browning. This also helps cut down on the fat content in the dish. After a quick browning, the chicken goes directly into the crock pot.
Using the same pan, cook the onions and carrots with all the other aromatics. I really wish you could do a scratch-n-sniff/smell-o-vision thing here. The aroma coming off this pan is knock-your-socks-off amazing. Everything is poured into the pot, over the chicken and set on low for 6 hours. Plenty of time to vacuum, dust and clean the bathroom.
Once the chicken is done, pull it out and place it on a large serving platter. Add the chickpeas, almonds and cilantro to the pot and let it cook for 5 to 10 minutes until heated through. Ladle the stew over the chicken, top with more cilantro and serve with some flat bread. The Moroccan chicken is pretty yummy, but the star of this dish is the chickpeas and the sauce. This recipe can easily be turned vegetarian by skipping the chicken and using vegetable stock. Either way, it is best eaten with your hands, so have plenty of napkins on hand. Be prepared for the many oohs and aahs and pray there are leftovers.
- 2 T olive oil
- 6 chicken legs and 6 chicken thighs, skin removed
- salt and pepper
- 2 small yellow onions, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 inch piece of ginger, peeled and minced
- 2 t ground coriander
- 2 t ground cumin
- 2 t ground cinnamon
- 1 t red pepper flakes
- 2 c chicken stock
- 1 c dried apricots, chopped
- 2 T honey
- 1/2 c roasted almonds, chopped
- 2 15 oz. cans chickpeas, drained and rinsed
- 1/4 c fresh cilantro, chopped, plus more for garnish
- Season the chicken with salt and pepper.
- Place 1 tablespoon olive oil in a large, deep skillet and heat to medium high. Working in batches, sear the chicken for 5 to 8 minutes on each side until browned. Place the chicken into the slow cooker bowl.
- When all the chicken is cooked, turn the heat down to medium. If necessary, add an additional tablespoon of oil, then add the onion and carrots. Cook until onion browned, about 10 minutes.
- Add the garlic and ginger, cook for another minute. Add the coriander, cumin, cinnamon and red pepper flakes and cook for one more minute.
- Add the chicken stock and apricots. Bring the liquid to a boil then pour over the chicken in the slow cooker.
- Cook the chicken on low for 6 hours.
- Once the chicken is cooked, remove the chicken, place on a large serving platter and cover with foil.
- Add the chickpeas, honey, almonds and cilantro to the broth in the slow cooker and let the chickpeas come to temperature, about 10 minutes. Ladle the broth over the chicken on the platter. Top with more cilantro as garnish.
Adapted from the Kitchn
- 2 1/4 t instant yeast (1 package)
- 2 t sugar
- 1 1/2 t salt, plus more for sprinkling on bread
- 2 3/4 c bread flour, plus more for dusting
- 1 c water
- 1/4 plain greek yogurt
- 1/4 c olive oil
- 1 T chopped fresh parsley
- 2 cloves garlic, minced
- Place the yeast, salt, sugar and flour in the bowl of an electric mixer fitted with a paddle attachment. Mix the dry ingredients on low speed for 15 seconds then add the water, yogurt and 1 tablespoon of olive oil. Mix on low for 1 minute until the dough just begins to come together. Remove the paddle attachment and replace it with a dough hook. Mix on medium speed for 8 minutes until the dough becomes glossy and pulls away from the sides of the bowl. The dough will stick to the the bottom of the bowl, this is okay. Coat the inside of a large bowl with olive oil and transfer the dough into the oiled bowl. Cover with plastic wrap and place in a draft free spot until the dough has doubled in size, 45 minutes to 1 hour.
- While the dough is rising, prepare the oil for brushing on the flat breads. Place the remainder of the olive oil in a small pan and heat to medium, add the garlic. Remove the pan from the heat and allow to cool. The flavor of the garlic will become infused in the oil. Once the oil is cool, add the parsley.
- Heat a cast iron skillet to medium high.
- Once the dough has risen, turn it onto a lightly floured work surface. The dough will be a little sticky. Split the dough into eight equal parts and roll each into a ball. Using a lightly floured rolling pin, roll the balls into 4 inch circles and allow to rest 10 minutes. Roll the dough into 6 inch circles.
- Working with one flat bread at at time, stretch the dough another inch and place it in the hot skillet. Cook for 30 seconds and flip, cooking for another 2 minutes. Place the finished flat bread on a wire rack and brush with the parsley/garlic oil. Sprinkle with salt. Repeat with the rest of the dough. Cover with foil and keep in a warm oven until ready to serve.
Adapted from Baking Illustrated