I ordered some organic Turkey bones from Pasture to Plate and got a massive turkey carcass and two legs. I forgot about the legs but they wouldn’t have fit in the pot anyway! This recipe uses the Turkey Bone Broth recipe from Epicurious but I…
This is an easier version of Baked Moroccan Chicken Thighs.
- 4 chicken thighs, bone in and skin on
- 2 Tbsp Ras el hanout
- 2 heaping tsp sumac
- 2 tsp garlic powder
- 1/2 tsp salt
- Fresh lime for serving
- Make a dry rub out of the spices and rub it all over the chicken thighs. Put the chicken in the fridge uncovered for at least an hour.
- Preheat oven to 425 F and remove chicken from the fridge to let it come to room temperature.
- Rough chop onions, carrots and potatoes to make a rack for the chicken (you can add any roasted veg you like).
- Drizzle olive oil over the veg and stir to coat. Salt and pepper the veg to taste.
- Line a baking sheet with baker’s parchment or no stick foil.
- Spread the veg out in an even layer on the baking sheet and place the chicken, skin side up, on top (evenly spaced).
- Pop the whole works in the oven and bake 30-40 minutes (check it at 30 minutes to see how it’s going).
- It’s done when the skin is nice and brown and the juices run clear (prick the meat).
Remove from the oven and let rest for at least 5 minutes.
Serve with a healthy squirt of lime and a green salad.
For this Moroccan chicken I used the marinade for grilled Moroccan Chicken (but left the skin on and upped the garlic) and make a rack of sliced onions sprinkled with sumac olives to bake instead of grill (no BBQ). Ingredients 4 chicken legs (skin on),…
This recipe is a take on my Mom’s recipe. Like her, I have “difficulties” following recipes so I’ve adapted it a bit.
- 1 chopped yellow onion
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 8 0z sliced mushrooms
- 1 C toasted walnuts
- 1.5 C cooked black beans (canned or try making my Cuban Black Beans recipe)
- 1 C cooked brown rice (fool proof recipe for Brown Rice)
- 3/4 C Panko bread crumbs (or almond meal if you are gluten-free)
- 1 heaping tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- Fresh ground pepper to taste
- 1 egg
- 1 Tbps Dijon mustard
- Saute the onions until soft.
- Add the garlic and saute for another minute
- Remove from heat and cool.
- Puree the onions, garlic and mushrooms in a food processor.
- Add the toast nuts and the black beans and give it another whiz.
- Remove the “mash” from the food processor and then add the remaining ingredients (the first time I made these I processed everything together and while they tasted fine, they did look a little like concrete).
- Add the brown rice, Panko bread crumbs and the cumin, egg, and Dijon.
- Form into patties and fry 3-4 minutes per side in vegetable oil (or bake line a baking tray with baker’s parchment and bake at 375 for 20 minutes, flipping half-way through.
Serve in a wrap, on buns or use lettuce. Top with whatever fixings you like best. I baked these ones and didn’t have any buns or wraps so just ate it on top of hummus with a dollop of BBQ sauce on top. The texture is a bit like kofta (next time I will stir in the rice and bread crumbs to go for more texture). Or I might make them more falafel size. Either way, I will make these again.
- 1 cup water
- 1 1/4 cup brown sugar
- 1 cup miso (I used Amano‘s Shiro Miso)
- 3 Tbsp Chipotle chili powder
- 2 Tbsp Chili powder
- 2 Tbsp Paprika
- 1 heaping tsp Cayenne pepper
- 1 Tbsp salt
- 1 tsp sake
- 1 tsp rice vinegar
- In a medium sized pot heat the water over medium heat.
- Add the brown sugar and whisk until it dissolves.
- Add the miso and continue whisking until smooth and slightly thickened.
- Add all the ground spices and continue to whisk until the sauce has thickened and starts to bubble.
- Turn off the heat, leave on the burner and let the mixture cool to slightly warmer than room temperature.
- Add the rice vinegar, salt, and sake and stir to combine. This step stops the fermentation process, so don’t skip it.
- Remove the sauce from the heat and cool completely.
- Store in sealed container in the fridge.
- Use as need in marinades for tofu like this Tofu bake. Just replace the Miso and Sriracha with the Gochujang (ish).