Moroccan One Pot

10 Nov

It isn’t really baking, it isn’t really anything to do with NaNoWriMo, it isn’t anything to do with expat living … but, man, is it delicious.

Here’s my moroccan one-pot chicken recipe, adapted from the October 2012 BBC Good Food magazine.  I simplified the original recipe, because I thought it was a bit too fussy.  So here’s my lazy american version, with measures converted to US.

4 boneless skinless chicken breasts
olive oil
2 chopped onions
2 medium tomatoes
2 tablespoons chopped fresh ginger
3 garlic cloves, chopped
1 tsp tumeric
1 tbsp each cumin, cilantro, cinnamon
1 large sweet potato, rough chopped (recipe called for butternut squash, I didn’t have that today)
2 cups chicken stock
2 tbsp brown sugar, 2 tbsp red wine vinegar (I replaced this with 4 tbsp honey+vinegar)
dried cherries
finely chopped red onion
zest of lemon
mint leaves
feta, crumbled or cubed small
greek yogurt

Quickly saute chicken in olive oil until outside is seared brown (does not need to be cooked through); place into heavy casserole dish.

Saute onion, ginger, tomato, and garlic in the same pan; when that softens, add the herbs; saute another few moments, until all becomes fragrant.  Place this over the chicken in your casserole.

Heat your stock in the same saute pan (to get all the goodness out of the pan), then pour that over the chicken and veg in the dish.  Add the sweet potato and honey/vinegar (or sugar/vinegar).  Give it all a stir, cover, and put in a 350degree oven for 2-3 hours.  No peeking: let it sit.

To serve: put your baking dish on the table surrounded by bowls of onion, mint, cheese, lemon zest, dried cherries, and yogurt.  Everyone adds whatever they like to their individual servings.  Great to serve with warm herbed pita slices and dip.



4 Responses to “Moroccan One Pot”

  1. Zazzy November 11, 2012 at 4:25 pm #

    Sounds very tasty. I’m craving vegetables and plan to make roasted veg for thanksgiving. A little bit of brown sugar and some dried fruit would be a very nice addition.

    • Monique November 12, 2012 at 6:20 pm #

      I agree! This recipe comes out a bit stew-like, but reduce the liquid and it would make a nice roasted dish.

      • Zazzy November 14, 2012 at 3:35 pm #

        Was thinking – drain the liquid and add it to the gravy, unless it’s really sweet.

      • Monique November 15, 2012 at 9:28 pm #

        Great idea! If you do it, let me know how it turns out!

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