4 bone in, skin on chicken thighs
2 teaspoons cumin
1 teaspoon slat
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon Moroccan 7 spice&l
1 teaspoon kabsah spice
1/3 cup flour
Sauce:
1onion sliced thin
4 potatoes scrubbed and sliced thin
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon v blavkn pepper
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon Moroccan 7 spice
1 teaspoon kabsah spice
2 cups water
1 bullion
Juice from half a lemon
Bread:
1 cup whole wheat flou
2 cups all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon dry active yeast
1teaspoon salt
1cup warm water (or enough to make a tight dough ball.) Place the spices and the flour in a large bowl. Mix together and dredge the chicken in it. Place the chicken in a large heavy bottom skillet over medium high heat with a drizzle of olive oil. Let this brown on both sides then remove from the pan and set aside. Add the onions and potatoes to the pan. Let this cook for a few minutes then add the spices. Let this cook for another minute then add the water and bullion. Add the chicken to the sauce and squeeze the lemon juice in, cover and place in a 350 degree oven until the chicken is cooked through. While the chicken is cooking place the yeast, the teaspoon of sugar and enough warm water to make a slurry. Let this sit for at least 5 minutes. While this is sitting add all of the dry ingredients to a stand mixer with a hook attachment. Add the yeast mixture and the rest of the warm water. Let this mix on low speed for 5 minutes. Remove it from the bowl and kneed it on a floured surface for another 5 minutes. Let rise for 20 minutes then punch it down. Kneed it again about 10 times. Cut into 2 equal pieces and free form into loaves. Cover with a towel and let rise for at least 20 minutes. Then bake this in a 375 degree oven until the out side becomes golden brown about 20-25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com
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