A few years ago, I was in France with Joan Nathan who was researching for her book “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France“.
It was while we were visiting the markets in southern France that I became inspired and interested in North African flavors and spices.
Since then, I have developed my own Ras El Hanout and Berberé spice mixes.
6 servings
1 whole pastured chicken cut into 8 pieces
2 onions, medium, finely chopped
6 cloves of garlic, minced
1 cup cilantro chopped fine
½ cup fresh ginger and turmeric (if available) chopped fine
2 cups olive oil
Turmeric, ground
White pepper, ground
½ cup pomegranate molasses
1 Tbsp Kitchen Porch Ras el Hanout*
*(or 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice + dash of both cinnamon & cumin)
1 Tbsp orange blossom water
1 whole preserved lemons diced fine
1 cup of chicken stock
1/3 cup of pomegranate molasses
pomegranate seeds (arils) from a whole pomegranate
Toasted sesame seeds
Almonds – roasted
Pour the oil into a 10-12″ frying pan and heat on medium-high setting. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken and set aside. Remove all but 1 Tbsp oil from the pan.
Add the onion and garlic, stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in ginger, turmeric, and pepper. Add 1 cup stock, chicken, preserved lemon, and 1 Tbsp preserved lemon liquid. Add orange blossom water and chicken.
Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes. Garnish generously using the pomegranate seeds, sesame seeds, chopped cilantro, roasted almonds, and serve with Almond Rice.
{ 4 comments… read them below or add one }
Hi Jan,
The Morocaan chicken looks fantastic!! BUT where is a recipe for the presevered lemons? Thanks. Hope you survivied Sandy OK–my son & family did ….thanks! KAREN
Preserved Lemons are right here: http://kitchenporch.com/livinglocal/index.php/2010/11/preserved-lemons/
I would love to try this, as I am making preserved lemons today. I have a couple of questions:
You mention pomegranate molasses twice in the ingredients, but don’t mention it in the recipe, could you clarify?
Also, I can get fresh turmeric – should I use 1/4 cup each of turmeric and ginger? Thanks, Carol
Pomegranate Molasses is reduced pomegranate juice. We cook it long and slow until it is our desired consistency – like honey. We use it in many recipes and brush it on grilled vegetables. It is a pantry staple and keeps forever. Use as much turmeric as you can! Turmeric is so beneficial. I do think that 1/4 cup total of turmeric and ginger combined will be very strong- so prepare it to your own preferred taste.