Moroccan Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.0 tsp Cumin seed0.3 tsp Saffron1.0 tsp Turmeric, ground1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Leg1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Leg1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Leg1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Leg4.0 clove Garlic1.0 cup, chopped Onions, raw3.0 tbsp Extra Virgin Olive Oil
Make paste: mince garlic and add to a plastic bag 2 tablespoons of olive oil, cumin (can be whole or ground), turmeric salt and pepper to taste. Put your chicken in and seal. Try and rub all the oil and spices over the chicken to get a good coat and put in the fridge. Overnight is best but a few hours will do.
In a hot pan with a tablespoon of olive oil soften 1 chopped white onion. Take your chicken legs and place them skin side down to brown, brown both sides.
Flip so skin side is up and and fill deep pan with water until it is half way up the chicken. Bring heat yo medium. Sprinkle up to 16 pieces of saffron, not on all separate the 16 pieces. You can add lemon wedges but I love taking my homemade preserved lemons and slide them between the chicken legs. You can use only the rind but remember to wash the salt off. Or don't but I do. Cover and leave for 25 mjnutes. You can add artichokes, more lemons or olives in the last 5 minutes. Careful with the kemins. I stick to about a whole lemon of preserved but it's up to yiu. Hope you lkke ut!
Serving Size: 4
Number of Servings: 4.0
Recipe submitted by SparkPeople user KATHERINE2016.
Number of Servings: 4.0
Recipe submitted by SparkPeople user KATHERINE2016.
Nutritional Info Amount Per Serving
- Calories: 207.3
- Total Fat: 13.7 g
- Cholesterol: 62.4 mg
- Sodium: 70.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.0 g
- Protein: 16.5 g
Member Reviews