Moroccan Lemon Chicken & Fragrant BBQ Bread
Last weekends Muriwai Cooking Class had a Moroccan theme and since the weather is so good at the moment I decided to show everyone how to make it all on the BBQ so that the group could recreate it as a social event outdoors for family and friends.
This type of dish is normally made in a Tagine but any pot or pan that can withstand plenty direct heat from underneath will do. I use my Paella pan since it is the largest I have and covered it with the lid from a very large wok (I have no idea why the wok has a lid!). Instead of serving cous cous with the meal we made small pizza style bread and baked them on the griddle of the BBQ, which worked fabulously.
The group had a lot of fun making bread as well as learning how to dissect and fillet a full chicken and of course it all tasted fabulous, particularly with a glass of wine. And since I have been teasing those of you in colder climates with my stonefruit ice cream here is a dish you can also make and really enjoy on a cold day too.
Ingredients – Morocan Lemon Chicken
- 4 cloves of garlic, chopped
- olive oil for pan-frying chicken
- 1 chicken, cut into serving sized pieces
- ¼ tsp black pepper
- 1 inch ginger, grated
- 1 tsp cumin seeds, ground
- 1 tsp turmeric
- 2 sticks of cinnamon
- 1 tsp coriander seeds, ground
- 1 onion, finely chopped
- 2 cups chicken stock
- 1 cup green olives
- 2 preserved lemons, cut into slices
- Salt & pepper, to season
- Heat the oil in a Tagine, deep frying pan or pot.
- Fry the chicken until all sides begin to brown.
- Add the chopped onions and fry over a high heat for a few minutes.
- Add all the spices & garlic.
- Add chicken stock and bring to broil. Reduce heat.
- Add the lemons and olives and cover the tagine leaving a crack for steam to escape.Use tin foil if you do not have a lid for your pot.
- Simmer over low heat for 30 minutes or more until chicken is cooked through (test chicken).
- Add salt & pepper and adjust seasoning. Continue to simmer until chicken is cooked & tender. If necessary remove chicken and set aside, bring sauce to boil, stirring continuously, until thickened.
Ingredients – Cumin Flat bread
- 2 cups High Grade Flour
- 1 tsp dried yeast
- ½ tsp sugar
- 1 cup of luke warm water
- Pinch of salt
- 1 tbsp cumin seeds (or fennel)
- Place flour into a bowl and make a well in the middle.
- Add sugar and yeast to well in centre.
- Add water to the sugar and yeast in centre of well.
- Stir flour in from the centre and bring dough to a firm and ‘tacky’ ball. It should not be wet and sticky, if it is add more flour.
- Add salt & knead for 5 minutes so it is elastic.
- Divide into 6 small balls and oil the outside (this stops them from sticking to anything and also forming a crust.
- Leave to prove to double in size.
- Sprinkle some cumin seeds on bench and roll or press the dough into seeds to flat bread size.