Moroccan cuisine is full of rich, beautiful, warm spices that are used in many of their dishes. Cinnamon, paprika, turmeric, coriander, saffron, ginger, mint and cumin can be found in every Moroccan kitchen. These are some of my favorite spices, which could be the reason why I love Moroccan food.
The recipe I posted here for MOROCCAN CHICKEN, is a simple representation of those warm flavors that are so distinctive in the cuisine. I made a rub with garlic, cinnamon, ground cumin, paprika and cloves. I then gave the chicken pieces a little massage with the spices. I let them stand for a few hours so the flavors could penetrate the meat. I didn’t want to lose any of the wonderful flavors.
After browning and simming the chicken in stock, I added some other ingredients that are found in many Moroccan dishes; lemons, chickpeas and green olives. Couscous is another food staple. It often has the addition of saffron and dried fruit. The slight sweetness of the fruit offsets the warmth of the spices. I tried to use many of the traditional flavors in this recipe and I’m happy to say, I succeeded!
I love Moroccan food and I love this recipe. It’s one I make often. I hope you like it as much as I do.