Thursday, October 29, 2009

Moroccan Chicken with Fennel and Carrots

I got some fennel from Star Hollow Farm this week, as well as some of the biggest, fugliest carrots ever. The other Martha had this Moroccan chicken recipe on her site, and I thought I would give it a go, despite the fact that Tim and Chuck like neither fennel nor black olives nor cooked carrots, really. It sealed the deal when I remembered I had a ton of dried apricots and chicken thighs at home from a particularly overzealous trip to Costco recently.
This was really good: sweet, but has a nice spice! I think I pretty much like anything with Moroccan or Moroccan-esque spices. We served this with couscous cooked in chicken broth, with broccoli on the side. Tasty! I think even the haters liked it.

PS: we cooked this tag-team style like last week's Top Chef Quickfire challenge. I started the mis en place, but got distracted by a previously scheduled beading project, so Tim finished the chicken, and Chuck the broccoli, without really knowing what they were getting themselves into. Good work, kittens.

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