Moroccan Spiced Chicken

recipe

Moroccan Spiced Chicken

Roasted carrots, flatbread, and lemon yogurt sauce

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Brava Chefs
About this Recipe

In his travels through Morocco, Chef Travis discovered a spice blend that honors the warming flavors in this tagine-inspired dish. Tagine is typically a rich stew with meat and a slew of vegetables. The term “tagine” also refers to the clay vessel in which the dish is often cooked. We wanted to re-create those same flavors but make the dish faster and easier!

Ingredients

  • 1.0 tablespoons Moroccan harissa spice
  • 4.0 count bone-in, skin-on chicken thighs (about ¼ lb each)
  • 0.5 baby carrots
  • 1.0 count garlic flatbread
  • 3.0 organic red grapes
  • 0.25 fresh cilantro
  • 1.0 cloves peeled garlic
  • 1.0 count lemon
  • 0.75 cups whole milk Greek yogurt
  • cooking oil
  • extra-virgin olive oil
  • kosher salt

Equipment

Brava metal tray

Brava glass tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Chicken
  • Fruits
  • Glass Tray
  • Metal Tray
  • Middle Eastern
  • North African
  • Recipes
  • Vegetables
  • Weeknight

Instructions

  1. step
    1

    Prep chicken & carrots

    • In medium bowl, stir together 1 tablespoon cooking oil, 2 teaspoons Moroccan harissa spice and a pinch of salt. Save remaining harissa spice for carrots.
    • Pat chicken thighs dry with paper towels.
    • Add chicken to bowl with seasonings and toss to coat.
    • Place chicken in Zones 1 and 2 of Brava metal tray. Make sure thickest chicken thigh is on left side of Zone 2.
    • Cut larger carrots in half lengthwise, leaving smaller ones whole.
    • In another medium bowl, toss together carrots, 1 teaspoon cooking oil, remaining harissa spice and a pinch of salt.
    • Evenly spread carrots in Zone 3 of metal tray.
  2. step
    2

    Slide metal tray into bottom shelf

    • Select “Moroccan Chicken” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it, parallel to bone, through center of chicken thigh. It’s okay if TempSensor touches bone.
    • While food cooks, place flatbreads in Zones 1, 2 and 3 of Brava glass tray.
    • Next, prepare grapes and yogurt sauce.
  3. step
    3

    Prep grapes; make yogurt sauce

    • Cut grapes in half and set aside for garnish.
    • Set aside 2 cilantro sprigs for garnish. Remove leaves from remaining sprigs; discard stems. Coarsely chop leaves.
    • Mince garlic.
    • In small bowl, stir together chopped cilantro, garlic, juice of ½ lemon, yogurt and ¼ teaspoon salt. You will have ½ lemon left over.
  4. step
    4

    Warm flatbreads & serve

    • When your food is done, remove metal tray from Brava, immediately slide glass tray into top shelf and close door. The residual heat will warm flatbreads.
    • Arrange chicken, carrots, grapes and remaining cilantro sprigs on individual plates. If desired, drizzle with extra-virgin olive oil.
    • Remove flatbreads from Brava and cut into wedges. Serve flatbreads and lemon yogurt sauce on the side.