Morocco, in North Africa, is bordered by the Mediterranean Sea to the north and the Atlantic Ocean to the west. Due to its location and climate, it is a country blessed with great food ingredients, rich in vegetables, meat, and fish.
Moroccan cuisine, such as couscous, which is called the world's smallest pasta, and tagine made in a tagine pot with its unique three-cornered hat, has recently gained popularity in in the States.
One characteristic of Moroccan cuisine is the abundant use of spices. Various spices such as saffron, cumin, cinnamon, paprika, and turmeric are blended and used extensively, according to the dish.
Some of the dishes are spicy, but since chili peppers are rarely used, the taste is different from the spiciness of Asian countries. In addition, depending on the dish, herbs such as coriander and Italian parsley, and flavoring ingredients such as olives, dates, nuts, and fruits are added.
The stimulation of the spices and the sweetness of some flavoring ingredients creates a sweet and spicy blend that gives Moroccan cuisine an incredible depth.
Ingredients
Serves 4-6
4 bone-in, skin-on chicken legs; separate into thighs and drumsticks
5 onions, diced
5 medium potatoes, cut into a large cubes
3 tablespoons paprika
2 tablespoons coriander
2 teaspoons lemon zests
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup olive oil
1/2 cup chicken stock
Directions
Preheat oven to 350 degrees.
Place chicken, onions and potatoes in a deep baking dish.
Mix all spices, lemon zests, and olive oil in a small bowl. Then, rub the spice mix evenly over the chicken, onions, and potatoes.
Add chicken stock to the pan, then cover with foil.
Bake about 1 hour, until fully cooked.
Make sure to not let the liquid entirely evaporate, if necessary add water.
Once the chicken is cooked, remove the foil and broil until chicken's skin crisps.
Serve with couscous, or Fiona's Oven-Baked Basmati Rice with leeks and Beans.
Comments