morrocan chicken with tomatoes and potatoes
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- 1 pkg
- 3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs
- baking potatoes, peeled and cubed
- 1 can(s)
- diced tomatoes (or 2-3 larage fresh tomatoes, diced
- carrots or parsnips, quartered
- 1 large
- onion, diced
- 1-2 clove
- garlic, diced
- red bell pepper, diced
- 1 c
- peas (if desired)
- 1/4 c
- olive oil
- 1/4 c
- parsley (or 2 tbs. dried)
- 1 1/2 tsp
- a few pinches of saffron, if you've got it
- salt and pepper to taste
1In a large pot, heat oil and saute' onion and garlic. (I also used a couple jalepeno's) Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup of water. Cover and cook aobut an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
2Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.
3Now, if you want to eat in authentic Morracan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).
4Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!