Moroccan Chicken (for HMR)

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

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

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

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.