morrocan chicken and potatoes
(1 RATING)
this is my spin off of Bonnie Dare's Dutch Oven Moroccan Chicken. Tangy, spicy and delicious!!!!
No Image
prep time
30 Min
cook time
9 Hr
method
---
yield
6 serving(s)
Ingredients
- 8 - boneless skinless chicken thighs, frozen
- - olive oil to cover bottom of skillet
- MARINADE
- 1/2 cup each olive oil and fresh lemon juice
- 1/2 cup water
- 1 tablespoon cinnamon
- 4 teaspoons paprika
- 4 tablespoons salt
- 1 teaspoon smoked black pepper (mccormick smoke house blend)
- 2 teaspoons ground ginger
- 2 teaspoons red pepper flakes
- 4 cloves garlic
- THE VEGGIES
- 1 cup water
- - juice frorm 2 lemons
- 1 - lemon, sliced paper thin
- 2 pounds small red potatoes
- 1 - yellow onion, cut into 1/4 inch wedges
How To Make morrocan chicken and potatoes
-
Step 1Put the garlic cloves in a food proccessor and chop fine. Add in spices, water, lemon juice and olive oil. Process 5-10 seconds
-
Step 2Pour and smear mixture over frozen thighs, and put in a plastic bowl with a lid for 24 hours. Smear marinade on the thighs as needed.
-
Step 3Heat heavy large cast iron skillet over medium high heat. Remove chicken from marinade and set the marinade to the side.
-
Step 4Brown chicken in skillet, about 5 minutes per side.
-
Step 5Place potatoes, onions and lemon slices in slow cooker. Add 1 cup water and the juice from 2 lemons to the marinade and stir well. Pour over potatoes, lemons and onions.
-
Step 6Once chicken is browned, layer on top of the veggies, cover and let cook all day.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes