Skinnymixers’ Moroccan Chicken 2


This is a new recipe to the Skinnymixers’ collection (February 2016). If you’ve not checked out the Skinnymixers Facebook group and you own any brand of Thermal Cooker, go join! Not only are the recipes beautiful, the group has maintained a welcoming and generous community. The week this recipe was released Skinnymixers everywhere add preserved lemons to the shopping list. Fortunately you can pick these up easily in the supermarket next to the jars of olives.

I’ve converted the method for use in the Tefal Cuisine Companion using the exact ingredients in the original recipe. My preference is for a thicker sauce so I personally would reduce the water by 50g.

 INGREDIENTS

Preserved Lemons

Preserved lemons give this recipe it’s magic!

3 garlic cloves, peeled
1 large brown onion, peeled, quartered
30 g olive oil
1 tbsp smoked paprika
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
⅛th tsp cinnamon powder
pinch of saffron strands
1 tsp preserved lemon juice/liquid
300 g liquid chicken stock, or 300 g water + 1 tbsp chicken stock concentrate
40 g preserved lemon peel, thinly sliced
4 medjool dates, pitted, roughly chopped
700 g chicken thigh, cubed small

To Serve

green olives, halved
handful of flatleaf parsley, roughly chopped
handful of smoked almonds, roughly chopped

 

DIRECTIONS

  1. Insert ultrablade
  2. Add garlic and onion to CC bowl
  3. Insert steam basket
  4. Speed 11 / 10 sec / Maxi steam, scrape bowl down and repeat
  5. Remove steam basket
  6. Change to mixer blade
  7. Add olive oil
  8. Slow cook P1 / stopper out
  9. Add dried spices and preserved lemon juice
  10. Slow cook P1 / 2 min / stopper out
  11. Add chicken stock, preserved lemon peel and dates
  12. Slow cook P3 / 10 min / stopper out
  13. Add chicken
  14. Slow cook P3 / 10 min / Mini steam, or until cooked through
  15. Allow to automatically continue onto keep warm function
  16. Immediately remove stopper, adding olives and parsley through the hole in the lid allow to keep warm for a 5 minutes to thicken and mix in olives and parsley
  17. Serve with smoked almonds sprinkled on top.

 

 


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2 thoughts on “Skinnymixers’ Moroccan Chicken

  • Mandy

    So I have a question. If I want to replace the chicken with Lamb pieces or steaks, do I need to change any cook time at meat part?

    • Karen Post author

      I’ve not done this, but I would suggest you try the following adjustments. Add the meat at step 11, continue as per recipe (leaving out step 13). Check the meat is cooked and add more time on P3 if required. Please let me know how you go!