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Thursday, June 16, 2011

Moroccan Chicken with Chick Peas and Vegetables

I received a new cookbook on Mother’s Day from our Jenny called  “Ten - all the foods we love and 10 recipes for each”  by Sheila Lukins.  It is a great cookbook, and features as the title implies, 10 recipes for many of the foods we cook with and love most.   This book “inspired” the meal we enjoyed today.   I do have to confess however, that after spending a wonderful day with my Mom, and running out of time I picked up grilled chicken from the Deli rather than grilling it myself and it worked out great.    If you love the spicy North African flavors as I do, this dish is for you.   Here is my adaptation…..

Moroccan Chicken with Chick Peas and Vegetables

6 Tablespoons olive oil
1 onion – slivered
2 smallish firm zucchinis cut in long pieces
1 large red bell pepper – cut in slivers
6 large cloves garlic, finely minced or pressed
1 Tablespoon sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 teaspoon ground cumin   (less if you like less heat)
½ teaspoon ground ginger
Salt to taste
Freshly ground black pepper to taste
1 can diced tomatoes w/liquid
1 can chick peas (Garbanzo Beans) drained
½ cup orange juice
10 pcs of dark chicken meat grilled and then skinned (legs and thighs)
2 Tablespoons coarsely chopped fresh flat-leaf parsley leaves

First, brush chicken pieces with olive oil and grill until done.    When chicken has cooled enough to handle, pull off the skin and discard.  Pull the meat off the bones and set aside to add later.

Add all of the spices to a prep bowl and stir to blend – set aside.

Heat 2 tablespoons of the olive oil in a large wide pan over med heat.  Add the slivered onion and bell pepper pcs and garlic - toss and cook, stirring occasionally.   In about 5 minutes, add the zucchini to the pan.   Continue cooking the vegetables until tender.

 Add the can of diced tomatoes with their liquid to the pan – then add the seasonings.   

Next, add the can of drained chick peas and the orange juice.    Gently stir to combine and bring mixture up to a simmer.    

When the liquids are bubbling add the grilled chicken pcs – gently toss and cover for a 10 minute simmer.   

Sprinkle with a fresh parsley garnish.   Serve with rice.

Note:  The original recipe is titled: Chicken Tangine with Eggplant, Tomatoes, and Onions.

Link for this cookbook:

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