Ingredients with Measurements:
- 1 lb. chicken breast, cut into small pieces
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 2 cups water
- 1 cup Majdoule (Moroccan cracked wheat)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the onions and garlic and sauté for 2-3 minutes until softened.
4. Add the potatoes, cumin, paprika, coriander, salt, and black pepper. Stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and cover the pot with a lid. Let simmer for 20-25 minutes until the potatoes are tender.
7. In the meantime, rinse the Majdoule in cold water and drain.
8. Add the Majdoule to the pot and stir to combine.
9. Cover the pot and let simmer for another 10-15 minutes until the Majdoule is cooked through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the chicken and sautéing the onions and garlic. Low heat for simmering the potatoes and Majdoule.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 600mg
Total carbohydrates: 35g
Dietary fiber: 5g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Majdoule can be substituted with bulgur wheat or couscous.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use lamb or beef instead of chicken for a heartier dish.
- Add chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to brown the chicken well to add flavor to the dish.
- Don't overcook the Majdoule or it will become mushy.
- If the dish is too thick, add more water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Moroccan carrot salad
- Roasted eggplant with tahini sauce
- Grilled zucchini with lemon and garlic
Troubleshooting advice:
- If the potatoes are not tender after 25 minutes, cook for an additional 5-10 minutes.
- If the Majdoule is too dry, add more water.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Majdoule is a traditional Moroccan cracked wheat that is commonly used in dishes like this one.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the cumin, paprika, and coriander.
Serving suggestions:
Serve hot with a side salad or steamed vegetables.
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Region: Moroccan