InstaPot Moroccan Chicken

This was pretty good.  I wanted to do something in the Instant Pot with a whole chicken I bought the other day. (Those poultry shears worked great.)  I liked this recipe when I skimmed it for ingredients, pretty much everything it called for I had on hand.  Subbed regular raisins for the golden kind, and used green olives instead of ripe, and added turmeric to the spice mix, maybe 1/2 tsp.

The couscous was from a box mix with a packet of garlic powder and other spices, it worked pretty well and was in keeping with the Mediterranean feel of the dinner.  They eat broccoli in Morocco?  Well, I like broccoli.

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Chicken with Lemon and Green Olives

20160702_170908(1600x1200)I made this one using this  Bon Appétit recipe, using my last jar of preserved lemons instead of fresh.  It makes a good change  of pace from the usual chicken dishes and it sure smells good while it’s simmering.  Not the best presentation in the photo I took, should have taken one of Mrs J’s plate with the leg and thigh instead of the big lumps of breast meat.  She won’t eat the white meat when the dark is available so I default to the breast portion.

Moroccan Chicken with Olives and Preserved Lemons

There are quite a few recipes out there for this dish and I read through several of them to get a feel for the spices involved.  I ended up with a marinade of olive oil, garlic, ground ginger, cinnamon, turmeric, ground cloves, red pepper flakes, paprika, lemon juice, and preserved lemon rind.  Marinate chicken parts for at least an hour.  I used bone in thighs with the skins removed.  Heat a little olive oil in a large, deep, skillet and brown the chicken on both sides.  Remove the thighs to a bowl and add a couple of cups of chopped onion to the pan, scraping the bottom to loosen the tasty brown bits, add a splash of broth to help.  Thinly slice a couple of garlic cloves and add them to the onions.DSC_8755 (1600x1060)

Add back the chicken and the rest of the marinade and enough broth to come at least halfway up the chicken.  I thought one lemon wasn’t quite enough and sliced up another.  Just use the rind, the pulp strips away pretty easily.  Rinse the rinds in cold water to remove some of the salt.  Cover and simmer for an hour or so.  I remembered that I had saffron that we looked high and low for a while back – I added a healthy pinch of it to the pan after grinding it in a mortar and soaking the powder in hot broth. DSC_8756 (1600x1060)Take the cooked chicken out and add large green olives to the remaining sauce, raise the heat to medium and reduce the sauce.DSC_8757 (1600x1060)Plate the chicken with a side of choice.  Rice will work, I used couscous cooked with dried apricots and cranberries.DSC_8761 (1600x1060)Spoon the reduced sauce over everything and garnish with chopped parsley or cilantro.

Leftovers for Lunch

Last of the Moroccan chicken/rice pilaf.  With some dried mushrooms I fiddled with a few days ago.  Soaked em for a while, the sauteed them in olive oil with some peppercorns and dried red chilies.  Gave em a nice tang.  Added some of the broth from the Moroccan chicken, gave them that yellow color from the turmeric.

Oh, and here’s a turtle.

Leftovers and Semi Panini Post

Took some of the leftovers from the Moroccan Chicken and added some goat cheese and a few mushrooms and folded them into the panini bread.  didn’t use a press or weights or anything, just kinda pressed it with a stout spatula.  Hey. I was starvin.

Moroccan Chicken

Another adventure in Google recipeland today.  I mentioned in another post that I just opened another bag of mail order olives.  I wanted to use some in a recipe so I Googled chicken + olives + recipe and came up with this one for Moroccan Chicken. I had all the ingredients save for the preserved lemon and figured that I could make do with a fresh one.  Seemed to work ok.

After spending an hour or more getting acquainted with the spices, the chicken went into a stew pot to brown in olive oil.  Smells so good, all those spices in there.

Lacking the preserved lemon the recipe called for, I used a whole fresh lemon.  I removed the zest and then cut the remainder into wedges, adding everything plus some more lemon juice for good measure.  No idea what a preserved lemon would have done for the dish but the fresh one worked great.

The rice has raisins and dried cranberries in it.  That bit of lemon in the foreground was surprisingly tasty.

I usually take a lot more pictures than I can use.  This time it was so hard to cull them, they all looked so good.  Here’s one that focuses on the rice.

And another looks hard at the chicken, likes what it sees.  This was just a very good dinner, you have to do this one.

Enjoy!