Chicken Moroccan Style

I lied.

This is not a post about the super cool hollandaise butter or live action updates about Pig Day. Just another chicken recipe, hell not even 100/0 certified. Agakitchen is geting soft.

This is a one of those ethnic recipes that doesn't always sit well in our house. The saffron mixing in with the ras el hanout along with the toasted garlic and savory stock thickened with egg and almond flour works for me on this cold November nite.

Let's see how this went down in the Agakitchen. Gather up your ingredients and layout all sexy like the photo above.

  • 2 each chicken breast, hopefully you've taken a butcher class somewhere and learned how easy it is to cut up your own. Save legs for end of recipe tip. If you had to buy boneless skinless breast there is enough sauce her for 4.
  • 3 T almond meal/flour
  • 1 1/2 C chicken stock (easy if you have learned how to butcher a bird)
  • 1 egg
  • 2T olive oil
  • 3 cloves garlic very thinly sliced
  • 1/2 onion juilliene
  • 1 stalk celery thinly sliced on the bias
  • 1/2 T ras el hanout
  • 1/4 t saffron bloomed in a little of your stock
  • cilantro and parsley to taste, use a fair amount
  • lemon wedge or diced tomato for acidity to finish dish, I prefer lemon

 

 Do it like this and don't forget to season your food

 

  • Preheat your skillet in oven while you gather your ingedients
  • Brown your chicken in hot skillet
  • Remove chicken and set aside
  • Add olive oil and sliced garlic to pan and onto the Boil Plate
  • Stirring often cook garlic until toasty brown
  • Add celery and onion to stop garlic from browning any more
  • Remove from heat and stir in ras el hanout and saffron
  • Add stock and place chicken back in pan
  • Into Baking Oven and cook until done, use good judgement, about 20 minutes but I'm not there and don't know how big or thick your chicken is. You own an Aga, you must know how to cook chicken breast
  • Chickens done, let rest on clean plate in warm spot
  • Add almonds to stock and back into Baking Oven for 10 minutes
  • Crack your egg in a bowl
  • Remove sauce from Baking Oven
  • Ladle a spoonful of sauce over egg stirring so it does not cook, we are tempering the egg. Repeat until about half of the sauce is in with egg
  • Dump it all back into skillet and onto Simmer Plate stirring often, once yiu see the sauce thicken up as the egg cooks (90 seconds)remove from heat, add herbs and squeeze of lemon or tomato
  • Sauce on the plate and chicken on top. Fancy tip: sift powdered sugar and cinnamon on top of chicken, looks cool and taste real good. I was out of sugar for my shoot :(

That's it, lot's of words but pretty quick if have everything handy....and you will have everything handy.

Bonus: If you cut up a chicken roast the legs, pull off the meat and toss in with extra sauce. makes great leftovers and easy to reheat.

Enjoy, Gerry