Moroccan Chicken & Carrot-Pistachio Slaw

Name: Moroccan Chicken & Carrot-Pistachio Slaw
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: African, Moroccan
Ingredients: 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/4 tsp black pepper; 1 whole chicken (3-4 lbs), cut into serving pieces and skin removed; 2 cups coarsely grated carrots; 1/2 cup unsweetened dates chopped pitted; 1/2 tsp grated lemon zest; 1/4 cup green onions, sliced; 1/4 cup fresh parsley (snipped); 1/4 cup fresh lemon juice; 2 tbsp extra-virgin olive oil; 1/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp smoked paprika; 1/4 tsp red pepper flakes; 2 tbsp extra-virgin olive oil; 1 tsp salt; 1 medium yellow onion (chopped); 3 cloves garlic (minced); 1 lemon, thinly sliced; 1 cup pitted green olives (halved lengthwise); 1/2 cup raisins, golden or dark, organic sulfite-free; 1/2 cup water; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1/4 cup roughly chopped raw unsalted pistachios

7 steps

Prep:1hCook:50min

The spice combination that flavors this dish is classic in Morocco, where spice merchants tout their ras el hanout, or "head of the shop". The phrase refers to a proprietary blend of their very best spices. some versions of ras el hanout can contain up to 50 ingredients.

Updated at: Tue, 28 May 2024 13:43:58 GMT

Ingredients

4 servings

Instructions

Make the Spice Mixture

Step 1

Combine all spices in a small bowl

Step 2

Pat the chicken dry with a paper towel. Place the chicken in a large bowl. Sprinkle the spice mixture over the chicken and toss to coat. Cover and let stand 1 hour at room temperature.

Make the Slaw

Step 3

In a large bowl, combine the carrots, dates, green onions, parsley, lemon zest, lemon juice, olive oil, cumin, cinnamon, paprika and red pepper flakes. Cover and chill until serving time.

Step 4

Heat the olive oil in a large, heavy-bottomed sauté pan or skillet with a lid over medium-high heat. Season the chicken with the salt and place the pieces, skin sides down, in the pan. Cook, without moving, until lightly browned, 4 - 5 minutes.

Step 5

Reduce the heat to medium-low. Sprinkle with the onion and garlic. Cover and cook for 15 minutes.

Step 6

Turn the chicken pieces over. Add lemon slices, olives, raisins and water. Bring to a simmer over medium heat. Cover and reduce heat to low. Cook until chicken is cooked through and tender, about 30 minutes.

Step 7

Sprinkle the chicken with the cilantro and parsley. Stir the pistachios into the slaw and serve alongside the chicken.