Saturday, April 17, 2010
Morrocon style chicken
Last week end I invited a friend of mine with her parents over for lunch. I decided to stay away from the maldivian cooking, as usually the maldivian mothers are better cooks so decidided to go with something else. My friend offered to cook rice so I made the main dish. I found this recipe while searching for a simple middle eastern dish, mainly because I love cooking middle eastern kinda food even thought I have tasted very few dishes. I have tweaked it a bit.
So for 8 people,
7 chicken whole leg pieces
2 medium onions or 1 large one
4 cloves garlic
1 inch piece ginger
3 green chillies
a big bunch of coriander leaves
1/2 tsp tumeric
1 tsp chilli powder
1/2 tsp ground pepper
1 big pinch of saffron
500 ml water or chicken stock
3 potatoes, peeled and cut into thick rounds
1 cup of frozen peas
1. Clean and remove the skin of the leg pieces and seperate the thigh and drumstick.
2. Put , one onion, or half of large onion, garlic, ginger, chilies , tomato and the stems of the coriander / cilantro leaves into the food processor and process to a paste. Rub this into your chicken pieces, along with the rest of the dry spices and leave to marinate for an hour or two.
3. Take a casserole pot with a tight fitting lid. pour a little oil, arrange the onion slices, then the peas .Next place the chicken pieces in one layer, then the potatoes.
4. Pour the water into the dish or bag you had used for marinading the chicken in and swirl it around to collect the left out spices in it and pour the whole lot into the casserole pot.
5. Place over a low heat stove top , lid on ,and bring to a gentle simmer and leave it like for about 45 minutes , then remove the lid and give a gentle stir, add more water if you find it too little. Cook for a further 10 minutes with the lid on because I wanted to thick the sauce a little. Sprinkle with finely chopped coriander leaves.
Have a nice week end!!!!