This is the one recipe I get the most requests for, Moroccan Red Chicken. This is my take on the traditional North African dish. This heady perfumed sweetly spiced dish is a crowd pleaser. This dish pairs well with a variety of wines, even a robust red with softer tannins like Merlot. I enjoy a Walla Walla Merlot – complex, with dark fruit and spice.
Separate the chicken into pieces. In a large bowl toss chicken with the spices
Cut the eggplant into 1” cubes and purge with salt.
In a large pot, melt the butter then add onions and peppers.
Add the chicken and brown, stirring occasionally.
Deglaze the pan with sherry .
Add the eggplant and tomatoes and bring to a boil.
Preheat the oven to 350 degree F.
Place the pot into the oven for 30 – 40 minutes.
Combine the honey and sherry vinegar and add to the pot.
Garnish with cilantro and sesame seeds. Serve with couscous and preserved lemon
California
Oregon
Washington
California
Oregon
Washington
California
Oregon
Washington
