Moroccan Chicken

Main Dishes | Moroccan cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Demi-glace sauce can be substituted by mixing soy sauce and honey.

Ingredients

Apple - 1.4 oz
Tomatoes Concasse - 0.5 oz
Onion - 0.5 oz
Raisins - 0.4 oz
Orange juice concentrate - 1 fl oz
Sugar - 2.6 oz
Cinnamon - 0.2 oz
Champagne Vinegar - 1 fl oz
Nutmeg - 0.2 oz
Cayenne Pepper - a pinch
Ginger - 0.4 oz
Couscous - 5.3 oz
Chicken Broth - 10 fl oz
Salt - to taste
Ground Black Pepper - to taste
Bay leaf - 2 pieces
Vegetable Oil - 7 fl oz
Mild Chili Spice - 0.2 oz
Cauliflower - 5.3 oz
Cilantro - 1.8 oz
Parsley - 0.9 oz
Ground clove - 1.1 oz
Black Cumin (Cumin) - 0.7 oz
Black Cumin (Cumin) - 0.7 oz
Ground coriander - 0.7 oz
Meyer Lemon Juice - 0 fl oz
"Petelinka Thigh Fillet" - 2 lbs
Demi-Glace Sauce - 1.2 oz

Step by Step guide

Step 1

For the chutney, sauté finely chopped onion, ginger, and crushed tomatoes in a saucepan until translucent. Then add diced apples, orange juice, and vinegar, and cook for 15 minutes. Next, add the diced pear and cook for another 5 minutes. Once ready, add all the spices together and simmer until it reaches a jam-like consistency over medium heat for about 15 minutes. Allow to cool.

Step 2

For the pesto, blend cilantro, parsley, mustard, cumin, caraway seeds, coriander, lemon juice, and 200 g of vegetable oil until smooth.

Step 3

Grease a couscous cooking dish with vegetable oil, add the couscous, pour in boiling broth, cover with a lid, and let it sit for 10 minutes. Once the couscous has absorbed the liquid, fluff it with a small amount of broth (about a tablespoon), add spices, and finely chopped raw cauliflower florets. Mix again.

Step 4

Thoroughly rub the inside of the fillet with chutney, place a small amount of chutney inside, roll it up, and tie it with kitchen twine. Place it in the oven at 356°F and bake for 15 minutes. After that, brush with demi-glace sauce and leave in the oven for another 3 minutes.