Moroccan Chicken and Carrots with Sparkle Rice
July 19, 2010
This dish is a staple in our household. The chicken is perfect: juicy, flavorful and perfectly cooked every time. The carrots are super delicious…my husband, who doesn’t like cooked carrots, even loves them. It’s also very easy to make, and can be a relatively quick weeknight meal. You need to have the preserved lemons in order to make this (I made it without them once and the chicken wasn’t nearly as good!). If Meyer lemons aren’t available (and they’re not right now…they’re only in season from February-April), you can use regular lemons. And you can buy preserved lemons in some stores, like Whole Foods, but they’re not NEARLY as good as homemade.
Aunt Suzy says
I also love this recipe and Margaux is reminding me that we have not made this in a long, long time! I just noticed carrots available for the first time at the farmer’s market last weekend, so I have a hunch this will be on our menu soon. The original recipe for this did not call for preserved lemon, instead calling for thin slices of lemon placed over the chicken. I’ve made it both ways and like it with the preserved lemon better – but then I love preserved lemon!! Sparkle Rice seems to be a perfect match for this dish, but I’ve been thinking of experimenting with Isreali Couscous lately as a side dish. The original recipe suggested an off-dry riesling or a rose – either is perfect!
MOROCCAN-STYLE CHICKEN WITH SPICED CARROTS
6-8 large carrots
3 tablespoons olive oil
1 ½ teaspoons lemon juice
½ teaspoon coriander seeds
¼ teaspoon cumin seeds
pinch cayenne pepper
salt and pepper to taste
Peel the carrots. Using a study vegetable peeler, cut carrots into lengthwise ribbons.
Toast the cumin seeds lightly and then crush in a mortar and pestle. Toast the coriander seeds. (I toast them together and crush both.) Toss the carrots with all remaining ingredients and place in a 9×13 baking dish. Bake at 500 degrees in the upper third of the oven, uncovered, for 7 minutes – stir after 4 minutes.
The Chicken and Finishing
8 boneless, skinless chicken thighs OR 4 boneless, skinless breast halves (we always use breasts)
1/8” wide strips of preserved lemon (or thin slices of whole lemon, cut cross-wise)
2 tablespoons chopped cilantro (we always use more, but then we’re cilantro lovers!)
Brush the chicken lightly with olive oil and place on top of the carrots after they have baked per above. Place the strips of preserved lemon or fresh lemon slices on top of the chicken. Put back in the oven for about 10-15 minutes more (depending on thickness of the breasts), until the juices run clear. Don’t overcook. Place chicken on a platter. Toss the carrots with the cilantro and place beside the chicken on the platter.
Sauté in a little vegetable oil until soft – 2-4 garlic cloves, minced; 1-2 tablespoons chopped ginger; 1 medium onion, diced; 2 carrots, diced.
Add 2 cups white basmati rice and sauté till translucent. Add a little less than 4 cups of vegetable or chicken broth and 5 whole cloves and a 2-inch piece of cinnamon. Bring to a boil, reduce heat and simmer till the broth is absorbed, about 20 minutes.
Let sit for a few minutes, then remove the cloves and cinnamon and stir to blend. Add some golden raisins if you wish.