Rina’s Moroccan Chicken

We love it when our subscribers try our recipes and share the results with us and their friends.

Original Moroccan Fish Recipe

But you give us even more pleasure when you tinker with the recipes and come up with something new!

This is a guest recipe from Rina Lavoie of Belchertown Massachusetts.

It is based on my daughter Leah’s recipe for her “Mouthwatering Moroccan Fish.”

Rina adapted the recipe for her family by using chicken instead of fish and the results were fabulous!

Rinas’s Mouthwatering Moroccan Chicken

Ingredients

The flavor or GGOO makes all the difference in this recipe!

• 3 red peppers sliced into sticks
• 1 bulb of garlic, chopped
• 1 medium white potato sliced
• 6 pieces of chicken
• 1 cup white vinegar
• I cup cilantro chopped
• 4 tablespoons sweet paprika
• 2 tablespoon turmeric
• 1 teaspoon salt
• 6 tablespoons Galilee Green Olive Oil (GGOO)
• 2 small diced tomatoes
• 1 small green hot pepper cut lengthwise in 4 pieces
• 3 sweet dried red peppers, chopped
• 1/2 cup drained chick peas

Directions

Cooking the veggies for the chicken

1. Let chicken soak in the vinegar for about 10 min. Wash off and Pat dry.
2. Saute the sliced red peppers and chopped garlic in about 2 tablespoons of GGOO over a medium heat for about 5 minutes.
3. Add the sliced potato and cook until peppers and potatoes are very soft.
4. Put half the chopped cilantro in a bowl. Add 3 tablespoons paprika, 1 tablespoons turmeric, 1/2 teaspoons salt and remaining 4 tablespoons of GGOO. Mix into a paste and spread on each chunk of fish. Set aside to marinate.
5. When potatoes are cooked through, add the chopped tomatoes the rest of the chopped cilantro, the hot green pepper slices and the dried red pepper pieces. Mix.
6. Add a few tablespoons of water to de-glaze the pan and add 1 tablespoon sweet paprika, 1 tablespoons turmeric and 1/2 teaspoons salt. Mix.
7. Add 1/2 cup of chickpeas.
8. Add just enough water to cover the vegetables then cover and simmer for a few minutes.
9. Add pieces of chicken in a single layer, placing carefully on top of the vegetables. Spoon any remaining paste that the chicken was marinating in, on top.
10. Cover and simmer for about 10 minutes and then turn over and simmer until chicken is fully cooked.
11. Serve over couscous and enjoy!