Monday, April 13, 2009

On Tonight's Menu

Tonight I decided to try out a new recipe, and what kind of person would I be if I did not share the experience with all of you? A bad one for sure. Here it is for your salivating.

Menu: Moroccan Chicken with Green Olives and Lemon & Rosemary Potatos and Parsnips

Start off with a hot pan lubed with some Extra Virgin Olive Oil and full of a julienned onion (sprinkled with Kosher Salt and fresh cracked pepper, of course).

After the onion is golden brown and delicious add in some garlic and the spices: paprika, cinnamon, cumin and ground ginger.

Toss for about a minute then add some chicken broth and bring to a boil.

When it came to a boil I added some sliced mushrooms to the mix.

Now we add the chicken. I used a cut up whole chicken, removed the skins, and put a sliced lemon in.

This needs too drop to a simmer for about thirty minutes, covered, and make sure to turn the pieces of chicken a few times.

Once the chicken was done I removed it to a plate and covered with some foil while I tended to the sauce. Turn the heat up to high, add a couple tablespoons of lemon juice and as many green olives as you desire. Jenny and I don't like pimentos so I pushed them out with a chopstick before I put them in.

This will reduce and tighten up over a few minutes and then you'll be ready to plate.

Everything tasted great! By the way, for the potatoes and parsnips I peeled them, cut them and dropped them in some boiling water for about fifteen minutes or so. Then drained them and heated up some butter milk and fresh chopped Rosemary in a skillet. Put the two together in my mixer and the rest is history.


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