I made last week's My Kitchen My World recipe tonight - late because I have been sick since last Friday. I made Moroccan chicken as Morocco was the country selected by fellow Chef with Passport Judy.
This was a great recipe. I modified it only by cutting way back on the cayenne pepper from 1/4 teaspoon to a dash since I didn't want a repeat of my Curried Zucchini Soup over-hotness. Also, the recipe says to brown the chicken until nearly cooked, to simmer the mix after adding the tomatoes for 10 minutes and then for another 15 minutes after adding the zucchini. I added the tomatoes, chickpeas and zucchini at the same time and then cooked until the zucchini was done. The chicken was perfect and not overcooked, which I think would have happened had I followed the recipe exactly. Also, at the end I thickened the sauce up a little bit (very little) with cornstarch. I served it over couscous.
Marlo said, "It was good, fresh and colorful. The only thing I would suggest is to cut the ginger very fine or you'll be chewing little bits of it."
5 comments:
I love Moroccan chicken! So warm and satisfying. Great job on MKMW.
This looks delicious! This is the perfect recipe to use up the zucchini and celery going bad in my crisper. Thanks for the idea!
Natashya,
This was my first, but not last, time making Moroccan chicken. You are right, it really was warm and satisfying. I took some leftovers the next day to school and it was perfect.
Roxanne
Theresa,
My zucchini was on its way out as well, but you couldn't tell at all in this dish.
Roxanne
Roxanne - just to answer your question - no, mine was not overly saucy.
If you make one that is really wet - you could always make rice instead of couscous to soak up the juices.
It's a stew, anything goes!
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