Chef Doug Overes, chair of Culinary Careers, is a nationally and internationally recognized chef whose passion for food inspires students. But don’t be intimidated to try one of his favourite comfort food recipes. He says his Moroccan Chicken is easy, cheap to make and the preparation and cooking takes less than an hour. Bonus: the chicken is grilled – and barbecue weather is finally here.
Yield: serves 2 to 4 people
1 pkg. Boneless chicken thighs, grilled with your favourite barbecue spice
2 tsp. Ras-el Hanout (Ras-el Hanout is a Moroccan spice blend found at many international food stores or you can find recipes online)
2 tsp. Salt
¾ tsp. Black pepper
¾ tsp. Ground ginger
¼ tsp. Saffron
2 Tbsp. Cornstarch
1 L Chicken stock
1 Large onion, sliced (more if you like onions)
2 cloves, minced garlic (more if you like garlic)
2 – 3” Cinnamon sticks
3 Tbsp. Extra virgin olive oil
1 ¼ c. Raisins or apricot halves
1 c. Blanched almond sticks
- Preheat oven to 400F
- On your barbecue, grill chicken and season.
- Remove from grill and set aside to relax and capture all of the juices.
- Mix all spices and cornstarch together in a water glass.
- Add about 1 cup of stock and mix in with the cornstarch and spices. Set aside.
- In an oven proof pan (with a lid, capable of holding all of the chicken, liquid and vegetables) place the onions, garlic, cinnamon sticks and remaining chicken stock.
- Bring to a simmer.
- Stir the starch paste to mix it up again and stir into the simmering liquid.
- Lay your grilled thighs and drippings in the pan.
- Cover and place in the oven for ½ an hour.
- Carefully remove the lid and drizzle in olive oil and sprinkle dried fruit and almonds over top.
- Cover and finish baking for another 15 minutes.
- Serve over steamed rice, bulgur, couscous, mashed potatoes or any other starch you like.
- Some people put a dollop of plain yogurt and cilantro on top to garnish.