Moroccan Chicken with Melted Cabbage
Perfect for Rosh Hashanah – Moroccan Roasted Chicken with Melted Cabbage & Veggies.Â
The only thing I realized I was missing … the chickpeas! Totally add some if you want!Â
Super easy to make – it’s a hybrid recipe of my Moroccan grandmothers famous Moroccan veggies (we usually put over couscous) and the Best Roasted Chicken – it all just melts in your mouth!Â
The leftovers also are define when shredded and then put into egg roll wrappers and fried!Â
This is what I am making for One of our meals and I seriously can’t wait to dig in.Â
Ingredients
Oil
2 small red onions, sliced
2 large white onions, sliced
2 leeks, sliced
4-5 cloves of garlic
3-4 celery, diced
3 carrots, diced
1 medium cabbage, sliced
Chicken thighs with the leg
1/4 cup maple syrup
1- 2 can Moscato
1/2 cup golden raisins (or more)
For the spices:
Combine about 2-3 tbsp of the following
Dried parsley
Minced onion
Garlic powder
Dried basil
Onion powder
Cumin
Salt
Pepper
Instructions
Mix all the spices together and then when layering your chicken and veggies, pinch a nice amount and season each layer with that spice combo.Â
Add oil to a large deep dish pan. Then Add the garlic and the onion, and leeks. Spread out. Season with spice. Then add the celery and carrots, season with spice and spread out.
Then add the cabbage slices, season and add a drizzle of the oil and a little maple syrup.Â
Add the chicken legs, season and drizzle the maple syrup over the legs.Â
Throw in the raisins.
Pour in the moscato, I use about 1-1/2 can but can use the 2 cans entirely or use chicken broth or a different sweet white wine.Â
Cover with foil and cook on 350F for 2 hours and then uncover and cook for another 25-30 minutes.Â