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Moroccan Chicken T’feiya

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Pictured with fresh fruit, Red Pepper Humus, Chocolate Banana Cream, and Cucumber and Tomato Salad, photo courtesy of Susan George

Pictured with fresh fruit, Red Pepper Humus, Chocolate Banana Cream, and Cucumber & Tomato Salad, photo courtesy of Susan George Gordon

Serve with Moroccan Cucumber & Tomato Salad.

Chicken

  • Two 3-4lb chickens
  • 1/4 cup olive oil or butter
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp saffron
  • 1/2 tsp tumeric
  • 2 minced cloves fresh garlic
  • 1 medium chopped onion
  • 2 cups chicken broth

Heat oil and mix together with spices.  Add garlic and onion.  Add chicken and rotate in oil until browned.  Add broth, cover kettle and cook for 2 hours until very soft.

Topping

  • 4lbs onions
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 2 tsp saffron or 1/4 tsp turmeric 
  • mixed raisins

Cut onions vertically into thick slices.  Put them in oil with spices, and cook them medium-low until they start caramelizing.  Add raisins about halfway through.  Stir to keep from sticking.  This takes about 30 minutes.

Before serving, pile chicken on a platter and pour the topping around edges.

Tips from Melissa Lewis:
The chicken can be whole or pieces — I prefer drumsticks or pieces.  I often substitute black pepper for white and leave out the saffron if we don’t have any on hand. I find a non-stick pan usually works best for the caramelized onions, and I use only 2 to 3 onions.  Don’t put too much turmeric or the taste will be overwhelming.  I usually just put the onions on top when I serve it, but Becky Lewis carmelizes the onions ahead of time and puts half in with the chicken as it cooks.

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