But I'm never too busy to throw a dope recipe your way.
The inspiration for this dish was Season 10, Episode 5 of The Office: "Moroccan Christmas." If you don't watch The Office, this will mean nothing to you (Then again, if you don't watch The Office, you mean nothing to me--who doesn't watch The Office?).
To quote Phyllis (and who wouldn't want to quote her--look how sexy she is):
"This is the first Christmas party I'm throwing as part of the party planning committee. The theme is "night in Morocco." This isn't your grandmother's Christmas party. Unless of course she's from Morocco, in which case it's very accurate."
Lucious Phyllis. Knit away, boo.
I believe this somehow ties into my chicken dish.
Actually, this holds no relevence at all, because I didn't invent this dish and it's most likely not even Moroccan.
I'm embarassed to admit this to you, readers, but this is actually a 'modified' Rachael Ray recipe. Blasphemy! I know, I know. I'm sorry. But at least it gives me an excuse to post this:
6 minutes and 45 seconds of Rachael Ray farting--ENJOY!
Moraccan Chicken Thighs and Couscous
Makes 2 servings
Ingredients
-About 5 or 6 pieces boneless, skinless chicken thighs
-1 box couscous (I used Near East's Toasted Pine Nut)
-2 medium yellow onions
-4 cloves garlic
-2 lemons
-2 1/2 cups chicken stock (Organic Free Range Chicken Broth, by Pacific Natural Foods, of course)
-2 tbsp paprika
-2 tsp turmeric powder
-2 tsp cumin
-Dash of cinnamon
-1 cup green olives, pitted or with pimentos
-Olive oil
-Salt and pepper
Steps
-Dice onions, finely chop garlic cloves, and thinly slice 1 lemon. Set aside.
-Wash and cut chicken thighs into smaller pieces (you should be halving the thighs, or cutting each into thirds).
-Heat olive oil (enough to coat the pan) in a frying pan or skillet over medium high heat. In a small bowl, mix paprika, turmeric powder, cumin, and cinnamon.
-Drop chicken pieces into the spice mixture, and add to the hot oil. Fry chicken for about 2-3 minutes per side. Remove chicken from pan, cover, and set aside.
-Keeping your flame on medium high, add the onions, garlic, and lemon slices to the heated oil. Some of the spices should have soaked into the oil, giving everything a sexy yellow color. Usually when I'm cooking, my boyfriend will walk in and say something along the lines of, "Mmmmmm smells good." This meal envoked this: "The house reeks of B.O." Don't worry--that just means you're on the right track.
-Cook your onions, garlic, and lemons for about 10 minutes, until the onions are soft and translucent. Sprinkle with salt and pepper, to taste.
-At this point, you can start preparing your couscous as according to their packaging's directions.
-Add your reserved chicken back to your pan, with the onions, garlic, and lemon. Add chicken stock and juice of 1 lemon, and cover. Simmer over low heat for 10-15 minutes, or until chicken pieces are cooked through.
Yeah, this looks like crap, but so does chili. And you like chili, right?
-Remove pan from heat, and stir in your olives. Your couscous should be ready at the same time (Aren't you glad I told you to start preparing that shit? Now nothing has to sit and get cold. You're welcome.)
-Pour broth over chicken and couscous, and serve.
Mmmmmm. Or as Rachael Ray would say, "Vrrrrrrrrrt!"
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