Moroccan Inspired Chicken with Mixed Fruit Juice

About Moroccan Inspired Chicken with Mixed Fruit Juice

Ingredients

• Chicken drumsticks, with skin 4
• Chicken thighs, with skin 4
• Real Mixed Fruit Juice 1¼ cups
• Salt to taste
• Black pepper powder to taste
• Refined flour 1 cup
• Olive oil 3 tbsps
• Cumin seeds ½ tsp
• Medium onions, thinly sliced 2
• Ginger, chopped 1 tsp
• Cinnamon powder 1 tsp
• Chicken stock ¾ cup
• Seedless dates, halved 10 to 12
• Lemon juice 2 tbsps
• Fresh coriander leaves, chopped 2 tbsps

How to Make Moroccan Inspired Chicken with Mixed Fruit Juice (Stepwise Photos)

Method

1. Take all the chicken pieces in a bowl, add salt and pepper powder and mix well. Take flour in another bowl, roll the chicken pieces in it till they are well coated. Dust off excess flour and keep on a plate.
2. Heat 2 tbsps oil in a non-stick pan. Add chicken pieces and cook till golden on all sides. Drain on a plate.
3. Heat remaining oil in another non-stick pan, add cumin seeds and saute till they change colour.
4. Add onions and sauté till soft. Add ginger and cinnamon powder and sauté for 1 minute.
5. Add Real Mixed Fruit Juice and chicken stock, mix well and bring the mixture to a boil.
6. Add all the chicken pieces, mix well, cover and cook for 15 minutes. Add dates, mix and cook for 20 minutes.
7. Transfer only the chicken pieces and dates onto a serving plate. Bring the sauce in the pan to a boil and simmer till it thickens. Add lemon juice, salt and pepper powder. Mix well.
8. Pour this sauce over the chicken pieces, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps