Thursday, February 3, 2011

Yellow Chicken

A friend of mine, MB, gave me this chicken recipe.  If you ask a cook for a recipe, you are likely to get a list of ingredients and its up to your figure out how to make it.  Well, MB, is an amazing cook, and that is exactly how she gives out recipes.  And being that that is the way I cook anyways, I usually just pour in the spices in the order she said it.   To get this recipe up here, I made the chicken in slow motion this week, measuring as I poured.  The original recipe calls for chicken drums, but I make it with both drums and thighs (1/8th)  The result of the 2 hour slow cooking, is a soft melt in your mouth chicken with tons of flavor.  This chicken has become a staple in my house, as everyone loves it.
The name is such because on the spice, turmeric, which many Moroccans call  'Jaune',  and there by translate into English as 'yellow'.

Yellow Chicken
  • 4 medium onions - thinly sliced
  • 2 Tablespoons oil
  • 12 chicken drums and thighs
  • 2 teaspoons Osem chicken soup mix
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons dry parsley (or 1 1/2 Tablespoons chopped fresh parsley)
  • small amount of water - maybe 3 Tablespoons, enough to wet bottom of pot
In large pan, saute onions in oil till soft and just starting to brown.  Add chicken pieces and continue to saute for 3 minutes.  Add spices and a little water, just to cover bottom.  Bring to slow simmer and cook for 2 hours.  The sauce is delicious served over a bed of rice.

Bon Appetit,

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