Moroccan chicken. Exotic on a plate with lots of Arabic spices with sweet sauce and rice


  • 4 chicken legs

  • 1 large carrot

  • 1 onion

  • 4 cloves of garlic

  • a handful of dried dates

  • a handful of raisins

  • a handful of pitted olives

  • 1 teaspoon of dried thyme

  • 1 tsp

  • chili

  • 1 teaspoon ground cumin

  • 1 teaspoon of turmeric

  • 2 tablespoons of butter

  • salt

  • pepper

With a little exaggeration, one could say that the chicken is a kind of modern rabbit. After the number of small rabbit farmers decreased, chicken took a similar position in Czech households due to its simple preparation, affordability and delicious taste. Who doesn’t love soft, tender and easily digestible chicken meat?

Chicken meat is suitable for all types of thermal processing – simple and demanding. Today we have a very interesting recipe for you, make honey chicken breast with rice.

Chicken is a classic. Either baked or fried, as in this recipe, with a nice crispy crust and the smell of honey.

Chicken meat is popular in our country due to its mild taste, low amount of fat, protein content and easy digestibility. In addition to breasts, we usually also prepare thighs with or without skin.

Method:
Cut the chicken thighs in half at the joint. Salt and pepper each part. Cut the peeled carrot into slices, and the peeled onion into thin rings. Peel the garlic and mash it with a knife.
Heat the butter in a pot or pan and fry the chicken pieces until golden. Add onion, carrot and sprinkle with spices. Mix and cover with water.
Add pitted dates, raisins and olives and simmer gently under the lid. Serve the finished chicken with sauce and rice.

Also, some tips:

– Juice will not come out of the chicken if you pull the legs with kitchen string.
– Thigh meat is much juicier than chicken breast.
– Do you like stuffing? Try spreading it around roasted chicken thighs. It will be crispier and more cooked.

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