Serves 4

Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).

WHY THIS RECIPE WORKS:
Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We wanted a recipe that was ready in an hour and relied on supermarket staples. For depth and flavor, we used a mix of white and dark chicken and browned the meat first. After removing the chicken from the pot, we sautéed onion, strips of lemon zest, garlic, and a spice blend in the leftover brown bits and some oil; this ensured that no flavor went to waste. A number of everyday spices were necessary to recreate the authentic notes in Moroccan chicken, including paprika, cumin, cayenne, ginger, coriander, and cinnamon; honey contributed a missing sweetness. Greek green olives provided the meatiness and piquant flavor of hard-to-find Moroccan olives. Chopped cilantro, stirred in right before serving, was the perfect finishing touch to our exotic dinner.

Serves 6 to 8

Avoid mesquite wood chunks for this recipe: we find that the meat can turn bitter if they smolder too long. When using a charcoal grill, we prefer wood chunks to wood chips wheneer possible. If using a gas grill, you will need to use wood chips.

Very good!
See tips and notes in directions.

I made this the other day and my family said it was a “keeper”.

Haven’t tried.
Hmmmm…sounds good…worth a try.

Haven’t tried.

Also included are TWO recipes for home made noodles. Or you can buy the very thin noodles in the Jewish specialty section of the grocery store.

Got this years ago from one of those fancy gourmet cooking magazines. It is very, very good; but you need to have not only good cooking skills but good kitchen/recipe organization skills. Well worth the trouble and an impressive company dish.
Best if made a day ahead and baked prior to serving.

Haven’t tried. Old recipe.
Not really an Oriental or Asian dish, but good all the same.

This is a flexible recipe, so do not worry if the measurements are not precise. Taste while cooking and make adjustments as necessary and to suit your families tastes.