Moroccan Chicken with Potatoes and Peppers
In my previous post I mentioned the cookbook, Fresh Food Nation. This is a another recipe that I tried and liked. It called for preserved lemons which I just happened to have in my refrigerator. I think you could substitute a little grated lemon peel.
6-8 boneless, skinless chicken thighs
8 oz. mild fresh chilies, such as Anaheim, banana or Poblano peppers, cored, seeded and thinly sliced crosswise. You could also add jalapeno for a bit more heat or just use sweet peppers if you prefer.
1-2" piece fresh ginger, peeled and chopped
6 cloves of garlic, chopped
1/4 cup olive oil
2 teaspoons turmeric
1/4 teaspoon crumbled saffron (not essential)
Kosher salt to taste
1 medium chopped
1 bay leaf
2 tablespoons preserved lemon, chopped
1/2 cup stuffed green olives
1 1/2-2# potatoes cut into chunks, only peel if necessary. You can use less potatoes if you prefer.
In a large deep skillet, lightly brown the chicken in the olive oil. Add the chilies, ginger, garlic, onions, turmeric, saffron, bay leaf, preserved lemon and olives. Cover the pan and cook for about 10 minutes. Add the potatoes, 1/2-1 cup water and cook for 20-30 minutes until the potatoes are very tender. If the stew appears to have too much liquid, remove cover and cook a bit longer. Check for seasonings and serve.
This is a very flavorful stew without being over spicy. Served with a green salad and some pita or naan to sop up the tasty pan juices it makes a very easy and satisfying one dish meal.
6-8 boneless, skinless chicken thighs
8 oz. mild fresh chilies, such as Anaheim, banana or Poblano peppers, cored, seeded and thinly sliced crosswise. You could also add jalapeno for a bit more heat or just use sweet peppers if you prefer.
1-2" piece fresh ginger, peeled and chopped
6 cloves of garlic, chopped
1/4 cup olive oil
2 teaspoons turmeric
1/4 teaspoon crumbled saffron (not essential)
Kosher salt to taste
1 medium chopped
1 bay leaf
2 tablespoons preserved lemon, chopped
1/2 cup stuffed green olives
1 1/2-2# potatoes cut into chunks, only peel if necessary. You can use less potatoes if you prefer.
In a large deep skillet, lightly brown the chicken in the olive oil. Add the chilies, ginger, garlic, onions, turmeric, saffron, bay leaf, preserved lemon and olives. Cover the pan and cook for about 10 minutes. Add the potatoes, 1/2-1 cup water and cook for 20-30 minutes until the potatoes are very tender. If the stew appears to have too much liquid, remove cover and cook a bit longer. Check for seasonings and serve.
This is a very flavorful stew without being over spicy. Served with a green salad and some pita or naan to sop up the tasty pan juices it makes a very easy and satisfying one dish meal.
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