Lunch Lady Cookbook Moroccan Chicken
Hey Boys and Girls! This is the Lunch Laddy comin’ at ya with a brand, spankin’ new edition of the Lunch Lady Cookbook. Where has summer gone? It feels like I blinked and BAM! It’s Back To School! I guess Wienies and S’Mores around the campfire are already a memory!
Time to sharpen your pencils, put on your best Back To School duds and get to it. At least there’s one thing you can count on. You won’t go hungry with Lunch Laddy in your corner!
What self respecting Lunch Lady wouldn’t open the new school year with her ace-in-the- hole-most-kick-ass-SIGNATURE DISH? I’m talkin’ exotic Boys and Girls! I’m talkin’ romantic! I know what you’re thinkin’. Lunch lady? Exotic? Romantic? Eeeewwww!”
I know, I know. TMI Boys and Girls, but I’m talkin’ chicken. I’m talkin’ Moroccan Chicken. I can’t imagine a Middle School cafeteria where the kids wouldn’t be clamoring for Moroccan Chicken on Openiing Day. Can you? Yeah. I thought so. Especially if you’re in Morocco.
And so, without further adieu, I present to you Lunch Lady Cookbook Moroccan Chicken. Shall we?
- 4 Chicken Thighs (with bone and skin)
- 4 Chicken Drumsticks
- 1 Cup Brown Rice
- 1 Red Pepper
- 2 Broccoli Crowns
- 1 Spanish Onion
- Olive Oil
- 12 Dried Apricots
- Apricot Preserves
- Seasonings (Freshly Ground) Coarse(of course) Sea Salt, Black Pepper, Red Pepper Flakes, Garlic Powder. Turmeric, Cinnamon, Basil, Smoked Paprika, Celery Flakes ~ mix together in bowl, cover plate with mixture
HOW WE DO IT
- Heat oil in large frying pan
- Dip chicken in seasoning mixture
- Heat in oiled pan, turning frequently to brown skin on both sides, cover, continue cooking on low heat and turning frequently. Pour off fat at least once. You want to brown the skin, not clog every artery in your body. Cover chicken with layer of honey. Continue cooking.
- Cook rice in separate pan.
- While all this is happening, chop garlic and vegetables, heat oil in a large wok, add vegetables and sauté lightly, cover wok and let it steam away for a couple minutes. Remove from heat while veggies are still a little crisp.
- As rice nears completion, remove from heat and pour into wok with vegetables. Gently turn with rubber spatula to mix everything together. It’s beginning to look like Christmas because the dish is a wonderful mixture of red, green and white.
- Remove chicken and heat up remaining juice in pan to reduce to a glaze. At this point it’s been at least 30 minutes, so chicken should be done.
- Arrange chicken over top of mixture. Cover chicken with apricot preserves and drizzle glaze from pan over mixture.
- Cover and continue cooking over very low heat for about 10 minutes while dancing around the kitchen singing “You’re never gonna do it without the Fez on” While you’re at it look up the meaning of that phrase! I gotta tell ya boys and girls, the Lunch Laddy was plenty surprised! Who knew? http://www.songfacts.com/detail.php?id=7472 If you’re too lazy to do your own research, let’s just say that “fez” is a euphemism for something you’re probably gonna have to steal from your old man’s sock drawer, cuz they don’t got it in the school health office. 😉
- Hit that dinner bell and call in the hungry masses for lunch.
Veggies in Wok
Nothing washes a mouthful of Moroccan Chicken down the old gullet like an ice cold bottle of Shiner Bock Beer from Texas. ( Also, I had exactly one bottle of beer in the fridge, and that was it.)
The Fez by Steely Dan https://www.youtube.com/watch?v=qa_zNn-TE2Q
As Time Goes By Theme from Casablanca https://www.youtube.com/watch?v=d22CiKMPpaY
(Play it Sam!)
So there ya have it Boys and Girls! Until next time, this is the Lunch Laddy signing off.
Come with me to the Casbah!