Photo: Marrakesh Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds boneless skinless chicken breast
- 2 tablespoons Marrakesh Moroccan Paste, recipe follows
- 1/4 cup chicken stock
- 1/4 cup diced red onion
- 15 sprigs fresh flat-leaf parsley, plus chopped parsley, for garnish
- 2 teaspoons lemon juice
- 1 tablespoon preserved lemon pulp, plus 1 rind preserved lemon, cut into thin strips
- 1 (14-ounce) can artichoke hearts, drained
Directions
Preheat oven to 400 degrees F.
In a Dutch oven over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon of butter. Slice chicken breasts into tenders about 4 per breast.
Add chicken strips to Marrakesh paste to coat evenly. Once strips are coated, place strips in the Dutch oven to brown; about 1 minute on each side. Add chicken stock to the pan along with onions. Lay parsley sprigs on top of chicken for flavor. Cover and place in the oven for 20 to 25 minutes. Remove pan from oven and reduce oven temperature to 200 degrees F.
Discard the parsley sprigs. Transfer chicken to an ovenproof dish and return to the oven to keep warm. Bring the reserved sauce in the Dutch oven to a simmer on the stovetop and stir in lemon juice and pulp of preserved lemon. Add artichokes and simmer for about 5 minutes. Once artichokes are soft, turn off the heat and stir in lemon rind.
Remove the chicken from the oven, place on a serving platter and surround with artichoke hearts. Spoon sauce over dish and garnish with chopped parsley.
Marrakesh Moroccan Paste:
- 2 tablespoons Marrakesh spice
- 2 tablespoons olive oil
- 2 tablespoons water
In a medium bowl, whisk together all ingredients.
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By mjsullenger_120...
Allen, 83
on February 03, 2011
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I found a recipe for preserved lemons-have them started on my cabinet even as we speak! Thanks for the Marrakesh Spice recipe--I'm going in to mix it up immediately. LATER Just made it--the grandkids ate it up and my daughter is making it for her husband. I added 1/2tsp. tumeric, mace, & cardamon to the spice. I would double the broth so you have more sauce.
By obxgypsy
Manassas, 86
on February 02, 2011
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I did some research and found a recipe for Marrakesh Spice using spices I have in my pantry. I have no idea if this is similar to what the Savory Spice Shop sells. But, I used the following mixture (makes slightly more than the 2 Tblsp. needed in the recipe and the chicken was fantastic!
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
By LES1234
Atlanta, GA
on February 01, 2011
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Somehow my earlier comments disappeared. On a food site it seems silly to criticize a recipe for including ingredients you may not have in your pantry. The spice blend here is available, and described, on the Savory Spice Shop's website. It is their version of the Moroccan Spice blend ras el hannout which translates to "top of the shop." In Morocco spice merchants have their own special blends of spices, etc. that may include more than 20 different ingredients.
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