By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Moroccan Chicken
When it comes to food that encompasses bold and exotic flavors you seldom have to look further than the many cuisines of Northern Africa or in this particular case the enchanting and sometimes mysterious country of Morocco. Moroccan cuisine has for centuries been subject to the influences of the Berbers, the Moors and the Arabs and has, over an equal amount of time, been served to sultans and royalty in such legendary cities as Marrakesh and Rabat.
Moroccan cuisine, much like Indian cuisine, relies very heavily on its skill full use of spices and herbs, among them cinnamon, ginger, cumin, turmeric, paprika and mint. This week’s recipe also contains two other seemingly contradictory ingredients, dried fruits and olives and it does so with extremely delicious results….Enjoy!
Ingredients:
3 Tbsp honey
3 Tbsp extra virgin olive oil
1 fresh lemon, squeezed
2 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground pepper
3 boneless, skinless chicken breasts
12 dried Turkish apricots
½ cup dried raisins
2 medium shallots, thinly sliced
10 green olives pitted
2 tablespoons chopped cilantro
Instructions:
Blend all the ingredients up through the pepper, pour it into a baking dish with the chicken and marinade for 2 hours (flipping half way through).
While they marinade rehydrate the apricots and raisins by pouring hot water over them and allow to soak for 10 minutes.
Separately, heat 1 Tbsp olive oil in a skillet and sauteé shallots. Once they turn golden brown pour marinade juices into the skillet, add apricots, raisins and olives. Reduce heat to simmer.
Bake chicken at 400F degrees for 30 minutes.
When chicken is done is should be absolutely tender and cooked all the way through. Remove and serve with apricot & olive glaze dressing. Garnish with cilantro.
