5 Pound Chicken Thigh 1/2 Cup Ras El Hanout Spice Mix 1 Cup Canola Oil 2 Tablespoon Salt 0 Gallon Parsley, fresh
Mix Canola oil, salt and Ras El Hanout spice mix together.
pat dry chicken Thighs and baste with spiced oil. Char grill Chicken, making diamond marks for presentation. Finish cooking in the oven at 350 to 165.
Remove from oven and cool.
When chicken is properly cooled portion out your HMRs with attached Moroccan Couscous recipe.
each container will have 10 oz of moroccan couscous topped with 6 oz of thin sliced Moroccan seasoned chicken and finished with chopped parsley.
recipe yields 12 HMRs
10 Pound Pearl Couscous1 Pound Peas1 Pound Red Bell Pepper1 Pound Pistachio8 Ounce Lemon Peel1 Pound Apricot dry1 1/2 Cup Mint1/2 Cup Parsley, fresh1 3/4 Cup Lemon Juice, fresh
Cook couscous according to instructions on package.
Toss with oil and cool on sheet pans.
Once properly cooled place in a big mixing bowl, add all ingedients and season with salt and pepper TT. Place in a 12 qt container, label and store in cooler until needed.