MOROCCAN CHICKEN IN A POT
Start to fi nish: 1 hour 50 minutes (50 minutes active)
Servings: 8
For the harissa:
16-ounce jar roasted red peppers,
drained
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1 teaspoon red pepper fl akes
2 teaspoons lemon juice
1/2 teaspoon kosher salt
AP Photo/Matthew Mead
Sara Moulton makes Moroccan chicken in a pot with harissa.
Kings and presidents
call for a chicken in every pot
By SARA MOULTON
C
Associated Press
Chicken in a pot. Not a
very romantic name, I’ll ad-
mit. Luckily, the French have
the more melodic “poule au
Directions:
To prepare the harissa, in a blend-
er combine all ingredients and blend
which would complete the
Moroccan theme. Whatever
broth.
back to Henry IV in the 17th
but only to be reheated, not
a comedian could love!
in every pot, and a car in every
For the chicken:
3 tablespoons vegetable oil
2 large leeks, trimmed, halved
lengthwise, then cut crosswise into
1-inch pieces
1/2 pound cremini mushrooms,
quartered
1 1/2 tablespoons minced garlic
1 1/2 tablespoons fi nely grated
fresh ginger
3 1/2-pound whole chicken
3 quarts chicken broth
1 pound carrots, peeled and cut
into 1-inch pieces
1/2 pound parsnips, peeled and
cut into 1-inch pieces
1/2 pound turnips, peeled and
cut into 1-inch pieces
1/2 pound white potatoes, cut
into 1-inch pieces
Kosher salt and ground black pepper
Chopped fresh cilantro or parsley,
to garnish
until smooth. Set aside. Can be refrig-
erated for up to 3 days.
To prepare the chicken, in a 7-
to 8-quart stockpot over medium,
heat the oil. Add the leeks and cook,
stirring occasionally, until softened,
about 3 minutes. Add the mushrooms
and cook, stirring occasionally, for 5
minutes. Add the garlic and ginger
and cook, stirring, for 1 minute.
Add the chicken, breast side down,
then pour the broth over it. The broth
should cover the chicken. If not, add a bit
of water or additional broth. Bring the
broth just to a boil, then reduce the heat
and simmer, skimming any scum that
comes to the surface, for 10 minutes.
Cover and reduce the heat to simmer
gently for another 15 minutes. Turn off
the heat and let the chicken sit in the hot
broth, covered, for 30 minutes.
Carefully remove the chicken
from the pot and set it on a plate. Let
it cool until it can be easily handled.
Add the carrots, parsnips, turnips
and potatoes to the broth, then bring
to a boil. Reduce the heat to a simmer
and cook, covered, until the vegeta-
bles are just tender, 12 to 15 minutes.
Meanwhile, pull off and discard
the skin from the chicken and remove
the meat from the bones in large
chunks. When the vegetables are ten-
der, return the chicken meat to the
pot and cook gently, just until heated
through. Season with salt and pepper
to taste. Ladle the soup into soup
bowls and top each portion with a
spoonful of harissa and some cilantro.
Given that all animal pro-
12 | January 1, 2015 | coastweekend.com
Sara Moulton was executive
chef at Gourmet magazine for
nearly 25 years, and spent a
decade hosting several Food
Network shows. She currently
stars in public television’s
“Sara’s Weeknight Meals” and
has written three cookbooks,
including “Sara Moulton’s
Everyday Family Dinners.”
AP Photo/Matthew Mead
Moroccan chicken in a pot
with harissa.