Simply Moroccan Cuisine

Chicken – Ingredients:

• 3 lbs chicken drumettes or wings
• 5 tablespoon soy sauce
• 4 tablespoon rice wine vinegar
• 3 teaspoon Chinese 5 spice
• 2 teaspoons honey
• 1 teaspoon garlic powder
• 1/2 cayenne pepper
• 2 tablespoons olive oil

Steps:

1. in a plastic, mix all the ingredients except the olive oil.
2. allow to marinade in the refrigerator overnight.
3. pre-heat the oven to 350F
4. add the olive oil to the marinade
5. in an oven proof roasting pan, arrange the chicken and place in the over for 1 hour.

Dip – Ingredients:

• 1 boursin cheese (5.2 oz)
• 3 tablespoon whole milk
• 1/2 cup Chinese celery leaves

Steps:

1. In a food processor, blend all the ingredients.
2. place in serving bowl

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons ghee
• 1/2 cup chives, chopped
• 1 small Spanish onion, diced
• 1 scotch bonnet pepper, seeded and ribs removed
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1lb chicken drumsticks
• 4 cups boiling water
• 1 teaspoon salt
• 1lb sweet garden peas

Ingredients Garnish:

• Croutons

Steps:

1. In a saucepan melt the ghee and add the olive oil, onion, chives, salt, and scotch bonnet pepper. Cook on high heat until the onion and chives soften.
2. Add the sage, oregano and thyme to the pan.
3. Add the chicken. Brown the chicken for 2 minutes on each side, then add the water and simmer till the chicken becomes very tender.
4. Remove the chicken, debone, remove skin and cartilage.
5. Put the chicken back in the pan and add the peas.
6. Simmer for 15 minutes.

Serving:

• Garnish with your choice from croutons, sour-cream or avocado.

Ingredients:

• 1 1/2 chicken pieces
• 1/4 cup virgin olive oil
• 2 tablespoons ghee
• 1 teaspoon sea salt
• 1 chopped dried chili pepper
• 1 tablespoon grated fresh ginger
• 1 lb chopped Spanish onion
• 2 cloves chopped garlic
• 1 cup boiling water
• 1 cinnamon stick
• 1 lb dried apricots
• 1 teaspoon orange blossom water

Steps:

1. In a saucepan add the olive oil, ghee, salt, and chicken. Brown the chicken on all sides on high heat.
2. Remove the chicken to a bowl.
3. To the saucpan, add the chili, ginger, onion, and garlic. Cook on medium heat until the onion begins to soften.
4. Return the chicken to the saucepan, add the water and bring to the boil, then lower the heat to medium, simmer for 30 minutes, stirring occasionally.
5. Add the cinnamon stick, apricots, and orange blossom water. Cook for a further 15 to 20 minutes.