| ORANGE
CRATE'S MORROCAN CHICKEN (SERVES 4) |
|
|
| Ingredients |
| 2 tbsp Orange Crate Moroccan
Spice. |
| 8-10 chicken thighs, with bone
and skin |
| 2 cups of chicken stock |
| 1/2 cup of white wine |
| 3 cloves garlic, peeled and
finely chopped |
| 1 large spanish onion cut into
thin slices |
| 2 tbsp olive oil |
| 1/2 bunch Italian parsley,
about 1/4 cup chopped and saved for plating |
| 1/2 bunch cilantro, about 1/4
cup chopped and saved for plating |
| Directions |
| In a
large bowl, mix the oil, garlic and Orange Crate Moroccan Spice
together. Add the chcken in a
resealable bag and pour in marinade.
Put in refrigerator to marinade.
(Overnight is best). |
| Preheat
oven to 350 degrees for after. You
also need to preheat your stovetop on medium high heat. In a large Dutch oven
or casserole with lid, add 2 tbsp of olive oil and put the chicken pieces
inside to get a nice crisp on the skin for 1-2 minutes per side (don't crowd
the pan, you might have to do 2 batches).
Make sure to save the rest of the liquid marinade for later. Take the
chicken out after crisping and set aside. Add the onions in the empty pan and
saute for 2 minutes. At this point you
can add the white wine in with the onions to deglaze the pan and try and
scrape the brown bits from the chicken off with a wooden spoon. Now you can add the chicken stock, the
leftover marinade liquid and bring to a boil.
Add the chicken to the pan with parsley and cilantro and cover for
about 5 minutes. Then put in the oven
at 350 degree for about an hour or until chicken is falling off thebone. Before plating, add 1/4 cup of cilantro and
parsley and stir once more. Best
served over Orange Crate's Basmati Rice.
Enjoy! |
