a bowl. Many Vietnamese Chicken recipes usually require a short time
To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon
tarting to brown. Stir in Moroccan seasoning and cook for 1
Coat chicken in seasoning. Heat 1 tbsp
edium-high heat.
Add chicken and turn pieces often to
ased saucepan on high. Brown chicken in 2 batches for 3
n medium-high heat. Add chicken; cook for 5 mins or
Preheat broiler. Line a baking tray with parchment paper.
Cover chicken wings and ends of drumsticks with foil to prevent burning. Brush chicken with marinade and arrange on tray. Broil for 6-8 mins. Discard foil.
Meanwhile, in a medium bowl, prepare couscous according to package instructions. Add arugula and tomato.
Distribute couscous between serving plates. Arrange chicken on top and sprinkle with pistachios. Serve with lemon wedges.
sh the chicken & marinate
Place the chicken thighs in a shallow dish, combine the Moroccan spice mix
turn heat to medium. Coat chicken with the 1/2 cup
Place chicken in a large bowl. Add
stirring, until fragrant. Add roasted chicken wings and drumsticks and toss
-10 minutes.
Add chicken stock & gradually mix in flour
aste; set aside.
Season chicken liberally with salt and pepper
Heat the olive oil over medium-low heat in a tagine. Add the garlic, onion & chicken then brown until no longer pink.
Pour in the broth & lemon juice then stir in the parsley, cilantro and spices. Cook covered until the chicken is thoroughly done (roughly 60 minutes).
Break eggs into a bowl & whisk. Pour the egg mixture over the chicken & cook for another 10-15 minutes. Serve hot.
ver medium heat. Add the chicken pieces and cook, turning once
Combine spices and oil. Add chicken thighs and toss to coat
over.
Rub oil over chicken.
Mix garlic with 1
br>Salt and pepper the chicken. Melt 1 tablespoon of butter