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Spicy Moroccan Chicken & Potatoes

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Spicy Moroccan Chicken & Potatoes
Another delicious one-pan wonder great for weeknight meal. Take the flavors of Morocco and combine them with the mediterranean to make the best G-damn chicken dish of your life. File this under "Lawd have mercy!"
Spicy Moroccan Chicken & Potatoes
Another delicious one-pan wonder great for weeknight meal. Take the flavors of Morocco and combine them with the mediterranean to make the best G-damn chicken dish of your life. File this under "Lawd have mercy!"
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • Marinade
  • 1 cup tomato sauce
  • 1 cup Sherry wine
  • 1-2 tbsp hot pepper sauce
  • 1 tbsp Moroccan pices equal mix of dill, cumin, ground allspice, paprika, ground ginger, with a pinch of cardamom and cinnamon
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • juice of half a lemon
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes Sliced into thin discs (use a mandolin if available)
  • Cooking
  • 1-2 tbsp olive oil
  • 1 onion chopped
Servings:
Ingredients
  • Marinade
  • 1 cup tomato sauce
  • 1 cup Sherry wine
  • 1-2 tbsp hot pepper sauce
  • 1 tbsp Moroccan pices equal mix of dill, cumin, ground allspice, paprika, ground ginger, with a pinch of cardamom and cinnamon
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • juice of half a lemon
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 large potatoes Sliced into thin discs (use a mandolin if available)
  • Cooking
  • 1-2 tbsp olive oil
  • 1 onion chopped
Servings:
Instructions
    Marinade
    1. In a large bowl combine the marinade ingredients and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade covered for at least an hour. (Would be perfect to marinate the night before and have it ready when you get home from work).
    Cooking
    1. Preheat oven to 350 degrees.
    2. In a large, deep oven safe frying pan (big enough to hold chicken and potatoes or two oven safe pans if you need), sauté the onion in about 2 tbsp olive oil over medium high heat for about 1 minute. Remove potatoes from the marinade and add them and sauté for about 2 minutes until potatoes begin to brown.
    3. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
    4. Add the marinade and let the liquid come to a simmer.
    5. Place in the oven for about 45 minutes (35 minutes for breasts).
    6. Drain some of the liquid into a bowl (you will use for dipping sauce) to expose the potatoes if necessary.If using thighs and legs: Broil the chicken and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burnIf using breasts: Broil the chicken and potatoes and other vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the potatoes in the oven and broil for an additional 4-6 minutes to get them crispy.
    7. Serve it with the sauce from the pan or bowl.
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