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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

Method

  1. Heat the oil in a Tagine, deep frying pan or pot.
  2. Fry the chicken until all sides begin to brown.
  3. Add the chopped onions and fry over a high heat for a few minutes.
  4. Add all the spices & garlic.
  5. Add chicken stock and bring to broil. Reduce heat.
  6. 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.
  7. Simmer over low heat for 30 minutes or more until chicken is cooked through (test chicken).
  8. 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)

Method

  1. Place flour into a bowl and make a well in the middle.
  2. Add sugar and yeast to well in centre.
  3. Add water to the sugar and yeast in centre of well.
  4. 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.
  5. Add salt & knead for 5 minutes so it is elastic.
  6. Divide into 6 small balls and oil the outside (this stops them from sticking to anything and also forming a crust.
  7. Leave to prove to double in size.
  8. Sprinkle some cumin seeds on bench and roll or press the dough into seeds to flat bread size.
4 Comments Post a comment
  1. Bev #

    As Dora The Explorer would say – this recipe is completely ” Delicioso”!!!

    February 18, 2010
  2. Yay, for me! Yes, the only thing that keeps me warm at night is knowing that I will be able to rub my summer in your face soon enough.😛

    This certainly does look delicious. And, scooping it up with some fresh flat bread sounds all too comforting. I can feel the warmth seeping back into my bones.

    February 18, 2010
  3. Looks gorgeous. Chicken and lemon are bossom friends hehehe… Love those flat bread too.

    February 19, 2010
  4. G. #

    oh my goodness…i would LOVE to have this for dinner tonight. looks just perfect and delicious.

    February 21, 2010

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