Two Moroccan Chickens Dishes

Moroccan cuisine* is a mixture of Berber (indignant people of North African) and Mediterranean influences. 
For appetizers, try: http://veggiefernandezs.blogspot.com/2016/05/north-african-platter.html

(Arbaic) اثنين من الدجاج المغربية

Deux Poulets à la Marocaine (French)

I 
Bell Peppers and Chicken
الفلفل والدجاج
Les Poivrons et le Poulet
Serves 4

A. 3 red organic bell peppers

1 cup (240 ml) of organic chicken stock

1. Cook under a broiler until the skins are blackened.

2. Place in a bowl, cover to cool.

3. Wipe the charred skins away with paper towels.

4. Blend the peppers in a processor with the chicken stock. 

B. Sauté

2 Tbs. (30 ml) olive oil

4 boneless and skinless organic or free range chicken thighs

3-4 chopped cloves of garlic

1 bay leaf

two pinches of ground cinnamon

1 inch (2,55 cm) ginger root, peeled and grated

1 chopped onion

2 tsp. (10 ml) paprika

1 tsp. (5 ml) cumin

some white wine vinegar
-add more spices to taste-

1. Brown the chickens in a medium-high skillet with the oil, about 5 minutes on both sides.

2. Put the chicken on a plate.

3. Add to the skillet and cook: garlic, bay leaf, cinnamon, finer, onions, paprika, and cumin, stir a few times.

4. Add a little vinegar.

C. Combine:

1. Add the purée peppers to the pan with 

2. 1/2 cup (120 ml) water and 

3. the chicken, cover each piece with the sauce

4. Simmer until the chicken is cooked.

5. Turn off the heat and cover.

D. Serve with:

steamed couscous or rice (gluten free)
salad

harissa (a chile pepper paste)

-modified "Rachel Ray"

                              II

Chicken with Vegetables

الدجاج مع الخضار

Poulet aux Légumes

Serves 4

Can be made a day ahead. Cool a little, and

refrigerate separately A and B below.

Preheat the over to 400℉ (205℃)

3 Tbs. (45 ml) olive oil

2 cups (420 ml) chopped onions

3 minced cloves of garlic

1 Tbs. (15 ml) paprika 

1 tsp. (5 ml) each: marjoram, black pepper, coriander, turmeric, ground fennel seeds (optional)

1/2 tsp. (2,5 ml) each: cumin and ground ginger

1 cup (240 ml) drained canned organic diced tomatoes

1/2 cup (120 ml) water

2 Tbs. (30 ml) or more organic lemon juice

4 boneless and skinless organic or free range chicken thighs

1 eggplant, cut into cubes

1 butternut squash, cut into cubes

1 cup each: sliced carrots and artichoke heats

1/2 cup (120 ml) toasted almonds

A. Chicken: cooking time 35 minutes

1. Heat 2 Tbs. (30 ml) oil in a wide pot over medium heat.

2. Add onions, artichokes, carrots, butternut squash, and garlic. Cover and cook about 10 minutes.

3. Add the spices (except marjoram), stir about a minute.

4. Add tomatoes, 1 cup (240 ml) water and lemon juice. Bring to a boil.

5. Put the chicken in single layer in the pot. Cover with the sauce. Bring to a boil.

6. Reduce the heat to medium-low, cover, and simmer about 15 minutes. (Start the eggplant below.)

7. Turn the chicken over, cover, and simmer 20 minutes, until the chicken is cooked.

B. Eggplant: cooking time 25 minutes

1. Brush a baking sheet with olive oil.

2. In a bowl, toss the eggplant cubes with the olive oil.

3. Spread the eggplant on a baking sheet which has been sprayed with olive oil.

4. Bake until soft and brown, about 25 minutes

C. Combine:

1. Stir eggplant and marjoram into the chicken.

2. Simmer uncovered about 10 minutes.

3. Flavor with more lemon juice to taste.

D. Serve:

1. in a bowl or platter

2. Sprinkle with almonds and cilantro or parsley, with steamed couscous and a salad.

optional toppings: 

• crumbled feta cheese (not diary free)
• plain organic yogurt (almond gluten free yogurt)

* See "Spices and Herbs" for a list of Moroccan spices and herbs you can add to the above dishes. http://veggiefernandezs.blogspot.com/p/spices.html