- Prep chicken ingredients
- Make rice
- Make chicken
Moroccan tangerine chicken
I love Moroccan cuisine! I love how they incorporate cinnamon into a savory meal! If you don’t have all of these spices at home, I encourage you to invest in them and then anytime you see paprika in a recipe, add a little sumac too.
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Ingredients:
- 12 chicken drumsticks
- 1 1/2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 purple onions peeled and cut in half
- 10 cloves garlic peeled
- 2 tangerines cut in half and juiced
- 1 can crushed peeled tomatoes
- 1/2 red chili pepper chopped, seeds removed for less heat
- 1/2 tablespoon sumac spice
- 1/2 tablespoon garam masala spice blend
- 1/2 tablespoon turmeric powder
- 2 cinnamon sticks or one tablespoon cinnamon
- 1 tablespoon brown sugar optional
- 2 lemons one juiced and one cut in slices
- 1/2 cup cilantro or fresh parsley
Directions:
- Evenly sprinkle the drumsticks with salt and pepper.
- Place a Dutch oven or a large pan on high heat. Add 2 tablespoons of olive oil and heat. Add chicken in batches and sear for 8 minutes per side.
- Place all chicken back in pot and add the rest of the ingredients (except the cilantro and lemon slices) and mix well.
- After 5 minutes, turn the heat down to medium and cook for 20 more minutes, mixing periodically.
- Turn off heat and serve with fresh herbs and lemon slices. Salt to taste.
Notes & Tips:
Anytime you see cumin in a recipe, substitute it for garam masala and your food will have a whole new level of flavor!
Yellow rice
I know this seems like a lot of olive oil, but it really makes this dish! It is so buttery and soft, and yet not mushy at the same time. And you can feel good about eating it because turmeric is so healthy for you! Make it and eat it in moderation!
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Ingredients:
- 2 cups Persian rice
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 1 1/2 tablespoons turmeric powder
Directions:
- Add rice to a strainer and rinse really well until the water coming out is no longer white but clear. Drain well.
- Place a medium sized pot on high heat. Add the olive oil and heat. Add the rice.
- It will make a loud noise and seem like it is sticking to the pot. You want that! Mix with wooden spoon for 3 minutes.
- Add 2 ½ cups of water and the salt and turmeric powder and mix well.
- Once boiling, turn down to simmer, cover and cook for 20 minutes. Serve hot or room temperature.
Notes & Tips:
This works great with Basmati rice too!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you have rice left over and not even much chicken, but just the sauce that the chicken was in, combine them together and add chicken stock and you will have the world’s most delicious Moroccan rice soup.
