Moroccan-style Roasted Chicken with Preserved Lemon

Ingredients

1 (3-1/2 to 4-lb) chicken
1 preserved lemon, rinsed and divided, with pulp and skin reserved (see recipe below)
salt
1 tsp ground ginger
1/4 tsp ground black pepper
3 cloves garlic, peeled and chopped
1 tbsp olive oil
pinch of saffron
1 cinnamon stick
1/4 cup grated onion
8 small carrots
4 small purple-topped turnips
1 tsp sugar
1 cup small brown olives, rinsed
1 tbsp chopped fresh coriander

Method

  1. Wash the chicken thoroughly inside and out and pat dry. Season with salt and pepper.
  2. In a food processor or mixing bowl, combine the pulp of the preserved lemon, 1-1/4 teaspoons salt, ginger, black pepper, garlic and olive oil. Loosen the skin around the bird’s neck and insert some of the lemon mixture. Make 2 slits into the flesh of each thigh. Fill the cavity with the remaining lemon mixture. Tie the legs together, cover with plastic film or foil and refrigerate for about 4 hours.
  3. About 2 hours before serving, bring 3 cups water to a boil. Put the chicken, breast side up, on a rack in a flameproof, heavy-bottomed roasting pan. Set the pan in a cold oven and add the boiling water to the pan. Add saffron, cinnamon stick and grated onion to the hot water.
  4. Turn the oven to 450°F and bake until the rest of the chicken is golden brown, about 45 minutes.
  5. Reduce oven heat to 325°F. Turn the bird on one of its sides, brush with olive oil and bake, basting with the pan drippings from time to time for 30 minutes.
  6. Turn it onto its other side, add the turnips and carrots to the pan and continue baking until the chicken is fully cooked and well browned, about 30 minutes.
  7. Remove the chicken from the pan and set aside.
  8. Spoon away any excess fat from the pan and add the sugar, preserved lemon, olives and fresh coriander. Simmer on top of the stove over medium-high heat for 5 minutes.
  9. Correct the seasoning. Quarter the chicken, put in a deep serving dish, spoon the vegetables and sauce around and serve.

Makes 4 to 6 servings.


Five-day Preserved Lemons

Ingredients

lemons
salt

Method

  1. With a razor blade or sharp knife, make 2-inch vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.)
  2. Put the incised lemons in a stainless steel or enameled saucepan with plenty of salt and water to cover, and simmer until the peels become very soft.
  3. Put in a clean jar, cover with cooled cooking liquor and leave to pickle for approximately 5 days.

Source: Couscous and Other Good Foods from Morocco

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Spiralized Squash and Carrot Noodles with Chicken and Peanut Sauce

Ingredients

1 tsp minced gingerroot
1 tsp minced garlic
1/2 tsp granulated sugar
1/2 cup smooth peanut butter
3 tbsp rice vinegar
1 tbsp gluten-free soy sauce or tamari
2 tsp sesame oil
1/3 to 1/2 cup water
3 zucchini, ends cut flat
3 yellow summer squash, ends cut flat
2 large carrots, peeled and ends cut flat
ice cold water
4 cups diced cooked chicken
1/4 cup chopped fresh cilantro
2 tbsp sesame seeds

Method

  1. In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desired consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
  2. Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate.
  3. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water.
  4. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes.
  5. Drain the cooled vegetables thoroughly and pat dry if necessary.
  6. Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.

Makes 6 servings.

Source: 150 Best Spiralizer Recipes

Moroccan-style Chicken Sandwich

Ingredients

1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)

Method

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
  3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
  4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

Thai-inspired Pasta Dish with Red Curry, Chicken and Peanut Butter

Ingredients

1/2 (500-g) pkg spaghetti pasta
1/3 cup peanut butter, preferably natural
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-sized pieces

Method

  1. Cook pasta, following package directions, 8 to 10 minutes.
  2. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey.
  3. Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 minutes.
  4. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 minutes.
  5. Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot.
  6. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.

Makes 4 servings.

Source: Chatelaine magazine

Healthy Chicken Dish with Bold Flavours

Ingredients

6 skinless, boneless chicken thighs
1 tsp Italian seasoning or 1/2 tsp each dried basil and oregano leaves
1/2 tsp salt
1 tsp olive oil
2 green onions
1 pint cherry or grape tomatoes
2 tsp capers
2 garlic cloves, minced
2 tbsp shredded fresh basil leaves or grated Parmesan

Method

  1. Lay chicken flat, then sprinkle with Italian seasoning and 1/4 tsp salt.
  2. Heat oil in large frying pan set over medium heat. Add chicken and cook until golden brown on one side, about 4 minutes.
  3. Thinly slice green onions.
  4. Turn chicken in the pan, then scatter tomatoes, onions, capers and garlic around it. Sprinkle with remaining salt. Stir to mix. Cover and continue to cook, turning and stirring occasionally, until chicken is springy when pressed and tomatoes begin to soften, from 8 to 10 minutes.
  5. Remove chicken to dinner plates. Spoon tomato mixture overtop. Sprinkle with fresh basil or cheese.

Makes 2 to 3 servings.

Source: Chatelaine magazine