Photo: Moroccan Spiced Lamb or Chicken Recipe
Ingredients
- 2 pounds diced boneless leg of lamb or chicken thighs
- 1 1/2 teaspoons cumin, half a palmful
- 1 1/2 teaspoons coriander, half a palmful
- 1 tablespoon chili powder, a palmful
- 1/2 teaspoon cinnamon
- Salt and pepper
- Flour for dredging
- 2 tablespoons EVOO
- 2 red chile peppers, seeded and chopped
- 2 onions, chopped
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 teaspoon zest plus juice of 1 orange or ripe lemon
- Flat bread or couscous, for serving
Directions
Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.
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By Rlklimt
on February 08, 2013
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I've made this recipe with chicken as well as lamb. The first time was with chicken using orange which was great. I recently made it again with lamb and lemon because I had no oranges. It was so tart I had to start adding anything I could find to tone down sour taste. This recipe is equally good with chicken or lamb and my family loves it so big plus there. However, I have crossed out lemon on the recipe and will stick with the orange. All in all, it's so very easy and tasty that it's definitely a keeper. I served the lamb over homemade spaetzle and everyone loved it.
By LynnzieP
Falls Church, VA
on July 25, 2012
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Absolutely delicious and full of complex flavors yet simple to prepare! I made the recipe using cubed lamb shoulder but omitted the red peppers. I put it in the oven at 325 degrees for about 90 minutes. It was melt-in-your-mouth tender and the flavors were fabulous. I served it with cous cous and broccoli. Next time I will try it with chicken. This one's a winner.
By hyerin
nj
on April 08, 2012
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The flour crumbled off the chicken and went into the sauce, which made it into a flour stew with chicken. It tasted very bland. I added some apricot preserves and some more salt to make it better. I think next time I make this, I won't dredge in flour......
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