Moroccan Shabbat Chicken Recipe
Chef Lucia Schnitzer joined Project Inspire and 30 women on Thursday, January 31 for a morning of hearing secrets about the Shabbat foods we eat and a heart-warming talk & delicious Moroccan Shabbat chicken recipe demo and tasting. Here is a copy of her recipe for you to make at home to enjoy!
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meet is more flavorful)
Salt (to taste)
3 cloves garlic, minced 1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup crushed tomatoes or tomato sauce
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Pre-heat oven to 375.
Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken marinate for an hour in the refrigerator if time permits.
Add the seasoned chicken pieces to a parchment lined pan, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty).
Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water and 1/2 cup crushed tomatoes. Cover, and bake for 45 minutes to an hour. Uncover and cook an additional 15 to 20 minutes or until the chicken is browned and cooked through.
Mix in fresh parsley and cilantro right before serving. Adjust seasoning to taste.
Serves 4 to 6 people. Sever with couscous, rice or rice pilaf.