Cinnamon Spiced Moroccan Chicken
When the better-half takes over the kitchen, wonder happens. Today’s dish is not mine, it my husband’s. This is his special recipe and the dish has been cooked solely by him from scratch. Yes, I indeed offered help several times, but none of them were granted. My awesome man has done everything by himself and believe me, the kitchen was not at all a mess. Surprised? Don’t be. Yes, guys can cook and can clean up the mess as well. Atleast my guy can 🙂 Unlike all other recipes on my blog, I take no credit of this recipe. This is exclusively his dish, I am just taking the privilege of documenting this awesome recipe. And yes, I took the pictures as well 😀
Today is Mahalaya and like many other Bengalis we got up early in the morning, listened to Birendra Bhadra Chandipath on YouTube and begin our day with full on pujo-pujo mood. The decision of him cooking the Mahalaya special lunch made me really excited. Just after breakfast he bought chicken from the market and entered the kitchen. Until the dish was fully done and he called me to taste, I had no clue on what was going on in the kitchen. But, as I tasted and found it utterly delicious, I decided to make Basanti Pulao to pair with it. The recipe of Basanti Pulao is already there on my blog.
Coming to today’s dish, Cinnamon Spiced Moroccan Chicken, this is traditionally cooked in Moroccan Tajine (clay vessel). We don’t have Tajine and thus cooked the dish in an iron pan. And as we are not bread or naan person, we paired it with Basanti Pulao and it tastes delicious. To satisfy our Bengali taste buds this dish has been made in mustard oil, however, you can replace it with any oil of your choice. Also, this is a very spicy dish, but, you can always adjust the chilli and spices according to your tolerance.
Here’s the recipe for you all and I really hope you all like it.
- 500 gm chicken (with skin)
- 2 medium sized onion, finely chopped
- 7 garlic cloves, minced
- 8 green chillies, 4 finely chopped and 4 slitted
- 3 big sized tomato, roughly cut
- 1 inch cinnamon stick
- 8 whole black pepper
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1/2 tablespoon red chilli powder (optional)
- 1/2 tablespoon turmeric powder
- 4 tablespoon mustard oil (or any oil)
- 1 cup warm water
- sea salt, according to taste
- In a grinder, make puree with the tomatoes and keep aside.
- Grind cinnamon, black pepper and 1 teaspoon sea salt together to fine powder. Divide the powder into two equal halves and keep aside.
- Wash the chicken and rub with one portion of the cinnamon-pepper-salt powder. Keep aside for 15 minutes.
- Heat oil in a pan and add the chicken pieces. Fry until the chicken turns golden brown.
- Once the chicken turns brown, add chopped onion, garlic and chopped green chillies to it and mix very well.
- On medium flame, stir and cook the chicken for 10 minutes. Keep stirring continuously so that it does not stick to the pan. The skin of the chicken will leave some extra oil.
- Now, add the tomato puree and the second half of cinnamon-pepper-salt powder. Give a quick mix. Check for salt and if you need some extra salt, add at this stage.
- Lower the flame and cover the pan. Cook for 5-7 minutes.
- Open the lid and add slitted green chillies. Mix well.
- Now, add water and cover the lid once again. Cook for another 10-15 minutes on low flame.
- Open the lid and your Cinnamon Spiced Moroccan Chicken is ready to be served now.
Serve this super delectable dish with bread or naan or in a Bengali way, with steamed rice or pulao. Squeeze a piece of lime to enhance the taste.
Enjoy this with your loved ones and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating & Shubho Mahalaya to you all!!!