Moroccan Chicken (for HMR)

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Ethnicity
 
Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
yields 12 HMRS  
Source
 
Source Description
Sam  
Last Modified
2017-09-03  
User
Sam



Ingredients
5 Pound  Chicken Thigh 
1/2 Cup Ras El Hanout Spice Mix
1 Cup Canola Oil
2 Tablespoon Salt
0 Gallon Parsley, fresh

Directions
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

Moroccan Couscous(hmr) (required)
Ingredients
3 1/2 Pound Pearl Couscous
1 Pound Peas
1 Pound Red Bell Pepper
1 Pound Pistachio
8 Ounce Lemon Peel
1 Pound Apricot dry
1 1/2 Cup Mint
1/2 Cup Parsley, fresh
1 3/4 Cup Lemon Juice, fresh

Directions
Cook couscous according to instructions on package. With Oil not Butter
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.