This Moroccan Chicken recipe has been voted best meal by many people who have eaten it here on the Glasgow Farm. It is well worth your effort.
1 teaspoon paprika (I use smoked, but it doesn’t matter)
1 teaspoon ginger (I use fresh or in the jar but you can use ground dried)
1 teaspoon turmeric
½ teaspoon cinnamon
Dash of pepper and sea salt to taste
½ stick of butter (have more on standby if you need more when sautéing chicken)
4 cloves of garlic, minced
1 onion, diced
1 carrot, diced fine
1 cup of Kalamata olives (Greek)
One preserved lemon, pulp discarded, rinsed and chopped
½ cup of dates, chopped
1/3 cup of cilantro, chopped
¼ cup of parsley, chopped
½ cup chopped tomatoes
1 cup of feta cheese (goat, I make my own) or Boursin cheese (if your family can eat dairy, you must try Boursin cheese in it)
3 pounds of chicken thighs, skinned, meat off bone and cut into bite size pieces-I use organic
How to make it:
1. Mix spices together, set aside. Chop fresh chicken thighs into bite size pieces. Mix spices and chicken until well coated. Let marinate in spices for at least a hour.
2. Chop onions and carrots, then, fry in 2 tablespoons of butter until translucent.
3. Chop olives, lemons, dates, cilantro, parsley and tomatoes, set aside and look at the color on that plate!
4. Fry spiced chicken in 2-3 tablespoons butter over med hi heat until done. Add the colorful dish of chopped fixings and cheese. Turn the stove off. I like for all the fixings to stay brightly colored. Serve with rice. Remember, brown is healthier.