Moroccan Chicken "Marrakesh" Recipe

Noam Sharabany and Haim Goldenberg, founders of BaldManRecipes.com, have always been passionate about cooking. When they're not busy with their careers, they spend most of their time in the kitchen, crafting, experimenting and learning new dishes.

The boys at BaldManRecipes aim to bring you simple recipes with an ethnic twist. It’s all about making it simple and easy for the readers to cook but also expose you to new flavors, spices and provide you with exact instructions on how to make your meals successful and delicious!

BaldManRecipes is mainly influenced by Middle-Eastern cuisine. All recipes on their website have been tested several times to ensure that your first attempt following their recipes is successful.

Moroccan Chicken “Marrakesh”

Serves: 4-6

Ingredients:

8 Chicken Thighs (or Drumsticks)

2 large Onions (diced)

10 pitted Dates (slice those to halves)

1 cup Pitted Green Olives

1 teaspoon Ground Cumin

1 teaspoon Ground Cinnamon

2 tablespoons Brown Sugar

1/2 teaspoon Turmeric

3 tablespoons Lemon Juice

3 cups of Water

1/2 cup of Fresh Cilantro (roughly chopped, you can substitute Cilantro with Parsley)

Directions:

Start by frying the onions with the oil in a large pot on high heat. When the onions becomes transparent/golden, add the chicken, water, cumin, cinnamon and turmeric and bring to boil. Once boiled, reduce to low-medium heat, cover the pot and cook for 20-30 minutes until chicken is cooked.

Now add the olives, dates, lemon juice and sugar and mix well. Continue cooking on medium heat for another 15 minutes. Remove from the heat, mix well and let sit for 10 minutes.

Move to a serving dish with couscous or rice and garnish with cilantro.

Noam and Haim would love to hear your feedback and comments, and most importantly – if you have a special recipe you want to learn how to make – write it on BaldManRecipes Facebook fan page wall and they will post the full recipe for you after they test it themselves.