This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Marrakesh Chicken (North African)
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If you don't think lemon, olives, and chicken would work together, a tagine or two in Marrakesh would win you over in a heartbeat. Until you can make it there, let this recipe hold you over. A bed of couscous really seals the deal for this Morrocan specialty.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 frying chicken, skinned and cut in quarters
salt, as needed
1 lemon, juiced
1 teaspoon ground coriander
1 teaspoon dried oregano
3 cloves garlic, chopped
1/3 cup sliced green olives
1/2 cup olive oil
1 lemon, thinly sliced
directions
Preheat the oven to 325 degrees F.
Season the chicken on all sides with salt and arrange in a single layer in a baking pan. Evenly cover the chicken with the lemon juice, coriander, oregano, garlic, and olives.
Drizzle the olive oil over all.
Layer the lemon slices on top of the chicken. Place the baking pan in the oven and bake at 325 degrees F for 1 hour or until the chicken is cooked through.
Serve with couscous, if desired.
nutrition data
Nutritional data has not been calculated yet.
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