Moroccan Chicken and Potatoes

Moroccan Chicken and Potatoes





1 1/2 lbs. Chicken legs (quartered)
2 Small potatoes (cut)
1/2 Onion (finely chopped)
2 Tbsp. Olive oil
3/4 Tsp Turmeric powder
1/3 Tsp Granulated Garlic
1/3 Tsp Granulated onion
1/2 Tsp Coriander powder
1/4 Tsp Black ground pepper
1/3 Tsp Sea salt
1/3 Cup Water


First, season the chicken (both sides) with salt, pepper, garlic, onion and then set aside. Peel and cut potatoes and set aside. In a medium heavy-bottomed pot, heat up the olive oil and add chopped onion. Sauté onion until brown. Then add turmeric powder and sauté for about 20 seconds. Add the rest of the spices: Garlic, Onion, Coriander , Black Pepper and Salt. Add Potatoes and Chicken and gently mix until all is coated with the spices. Add water, cover and lower the heat. Cook on a low heat for about an hour and a half.


Note: I use very little water in my cooking since I like the food to thicken up slowly and use the liquid from the potatoes instead of water ( a lot more flavor this way). Mix gently and frequently to prevent burning. Serve with a side of your favorite vegetables.


A simply sumptuous simple feast!


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