Tuesday, April 16, 2013

Moroccan Chicken Thighs with Chickpeas Vid with and without Raisins



Ed Note: If you cannot read what's below, Hold the left button on your mouse down and run your cursor over it and the text will magically appear.

If for any reason you have trouble getting into this youtube, there are at least four ways to do it:

Cut and paste the youtube website almost immediately below
click on the title in the black band at the top of the frame
click on the white triangle in the frame
click on the youtube logo in the black band at the bottom of the frame

IF none of those work, there is absolutely no hope for you.
                  
Good Luck.


http://www.youtube.com/watch?v=92zAYXvurvo

ChrisCuisine Episode 10 | Moroccan Chicken Thighs with Chickpeas  






Published on Mar 24, 2013
Direct from the Arabian Knights, Moroccan Chicken Thighs with Chickpeas.

Songs used:
Arabian Dances- Brian Balmages

Follow him on Twitter:
https://twitter.com/TheChrisCuisine

Recipe for Spice Rub:
1 tbsp Ground Cumin
1 tsp Ground Cardamom
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Cayenne

Recipe for Moroccan Chicken Thighs:
8 Chicken Thighs, about 2 pounds
2 medium Zucchini (about 1/2 pound), trimmed and cut into small chunks (optional)
1 cup drained Chickpeas (cooked or canned)
1 cup peeled, seeded and drained Tomatoes (canned)
1/2 cup Chicken Stock
1 tbsp fresh Lemon Juice
2 tbsp Extra Virgin Olive Oil
Chopped Cilantro for garnish

For Basmati Rice:
1 cup Basmati Rice
1 and 3/4 cups Water


http://www.food.com/recipe/moroccan-chicken-thighs-with-chickpeas-and-raisins-154133


Moroccan Chicken Thighs With Chickpeas and Raisins



Moroccan Chicken Thighs With Chickpeas and Raisins. Photo by Linky
1/5 Photos of Moroccan Chicken Thighs With Chickpeas and Raisins
more photos

Total Time:

Prep Time:
Cook Time:

1 hrs

30 mins
30 mins

Kittencalskitchen's Note:

If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will ...

Ingredients:

Servings:
4
Units: US | Metric

Directions:


  1. 1
    In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
  2. 2
    Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
  3. 3
    Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
  4. 4
    Stir in broth, honey, lemon zest and flour; stir to combine.
  5. 5
    Then add in the browned chicken; simmer covered for about 15 minutes.
  6. 6
    After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
  7. 7
    Season with salt and pepper.
  8. 8
    Remove the chicken to plate/s.
  9. 9
    Add in the chickpeas and simmer for 5 minutes.
  10. 10
    Pour the sauce over the chicken and serve with cooked rice

No comments:

Post a Comment