Moroccan Chicken

Serves: 6-8 People
Cooking Time: 45 minutes

Ingredients:
8 pieces whole legs, legs and thigh
1 small  white onion, small dice
1 jalapeño, finely chopped
5 bay leaves
1 pound package of carrots, pealed and cut into 1 inch pieces
5 celery stocks, cut into 1 inch pieces
8 ounce package of fresh okra, remove stems and cut into half
6 ounce package of dried Mediterranean apricots
1 cup of Greek olives, remove pit
½ cup of died raisins

Sauce Ingredients
2 14.5 ounce cans of tomato sauce
1 14.5 ounce can of chicken broth
1 ½ tablespoons cumin
1 ½ Turmeric
11/2 smoked paprika
1 tablespoon dried minced lemon peel
8 large cloves of garlic, minced
1 teaspoon ground cinnamon
2 tablespoon better than bouillon chicken base
2 teaspoons salt
½ teaspoon black pepper

Directions:
Preheat the oven to 400 degrees. Remove skin and excess fat from the chicken, and season on both sides with salt and pepper. Place the chicken into a large baking pan. Add all the rest of the ingredients on top of the chicken. In a separate bowl mix all the sauce ingredients together and stir well. Finally pour the sauce over the chicken and vegetables, cover with tin foil and place into the oven. Roast for 1:15 hour and serve with your favorite starch.

moroccan chicken

 

Root Beer Can Chicken

Serves: 4 people

Cooking Time: 3 1/2 Hours

Ingredients:
1 (5-6 Pound) Whole Chicken
1 Can Root Beer
1 Gallon Size Heavy Duty Ziplock

Marinate
1 12 ounce Can Root Beer
½ Small White Sweet Onion, Chopped
½ Cup of Cilantro, (leaves and stems)
10 Cloves of Garlic
4 Tablespoons Ginger, Chopped
2 Tablespoon of Oyster Sauce
2 Teaspoon of Sriracha Hot Chili Sauce
¼ cup Toasted Sesame Seed Oil
½ Cup Hoisin Sauce
½ Cup Aloha Soy Sauce (Low Sodium)
1 ½ Tablespoons of Chinese 5 Spice

Directions:
Place all marinate ingredients into a blender and blend until smooth. Remove neck and giblets from cavity of chicken and rinse it with cold water to remove any extra blood from the chicken. Place the chicken into a gallon size ziplock bag and add the marinate making sure to reserve 1 cup for basting later during grilling process. Place chicken into a large bowl and put into the refrigerator for two hours, turning the bag over after the first hour has past to insure it’s well marinated. Preheat grill to medium heat only one side of the gill (for indirect grilling). Open a root beer can, dump out half the contents and lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover and grill for 1 hour and 30 minutes, basting the chicken every 30 minutes with the remanding marinate. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 5 lb chicken will usually take around 1 1/2 hours, or until a meat thermometer inserted into a meaty portion and registers 160°F – 165°F. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. Once complete using tongs carefully lift the chicken with a metal spatula under the bottom of the root beer can and place it onto a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. Complete the meal with your favorite side dishes.

Root Beer Can Chicken Recipe