A friend of mine, Anita, loves to collect recipes and crafts from magazines. She has decades of cut-outs (pre-Pinterest ladies Anita & I are retired.) and recently has been weeding thru them to re-organize the keepers and eliminate those she doesn’t use. She then extended her clean out to her cookbooks. Since she lives in an apartment, all unwanted cookbooks were deposited on a table at the building entrance for one of her neighbors to take. I do love the sharing of things like this. I myself did something similar to this back 10 years ago when I was downsizing.
Another friend who was moving gave her a big china cabinet. So my friend Anita replaced her small stand of cooking and crafting material with a cabinet organized for her needs. Again she put the little stand downstairs and it was quickly snapped up. Like me, Anita has arthritis in her knees and likes having things she uses all the time at a higher level. It hurts to try to stoop. The lower cabinet was filled with seldom used items by her husband. Not the way most people would use this china cabinet but I know Anita’s life is much easier with this adaptation. She can now easily get her crafting materials and recipes. As your needs in life change, re-evaluate how you use the furniture and rooms in your home.
The result of this endeavor to organize and clean was finding forgotten recipes and giving them a try. She shared the old dog-eared paper from many years ago which is the basis of today’s recipe. Original magazine name is unknown. Today we’ll look at my adaptation of the recipe for Moroccan Roasted Chicken. Thanks for sharing Anita!!
I made a little adjustment to the original recipe to fit my taste. The original recipe called for a halved whole chicken but I bought whole chicken leg quarters with the drumstick and the thigh attached. You can use a whole chicken or chicken quarters. So in this case I cooked four leg quarters as they were on sale. I reduced the tablespoon of chilli powder and paprika to two teaspoons each and halved the turmeric and cumin powder. I used smoked paprika which gives a lovely fragrance. The rest I didn’t halve but the olive oil I just used an estimation as I needed the oil in the processor when I blended the garlic and onions. In the recipe below I show the amounts I used with the original in parenthesis. Feel free to adjust spices to your taste.
It’s a really easy recipe. Just throw everything together and marinate the chicken. Then roast it. I served it as you see in the picture, with lettuce or salad greens, tomatoes, boiled potatoes and cucumbers. A squeeze of lemon juice over the chicken lifts the taste. You could probably grill the chicken too, but I haven’t tried that yet. Leftovers with fruit and salad greens made a great salad the next day.
Moroccan Roasted Chicken
Serves 4 use organic when possible
Ingredients
Morracan Chicken
Ingredients
- 1 chicken halved or quartered
- Salt & pepper to taste
- 1 red chilies (3)
- 2 tsp teaspoons chili powder (1 tablespoon)
- 2 tsp smoked paprika (1 tablespoon paprika)
- 1/2 tsp turmeric powder (1 teaspoon)
- 1/2 tsp cumin powder (1 teaspoon)
- 1 onion peeled & diced
- 2 garlic cloves peeled & processed (4)
- 1/2 cup coriander leaves chopped
For Serving
- Lettuce or salad greens torn into large pieces
- 1 large tomato sliced
- 1 large cucumber sliced
- 1 large potato boiled, peeled, & cut into pieces
- 1 lemon cut into wedges
- Mint leaves
Instructions
- Put onion and garlic in food processor with about 1 teaspoon olive oil
- Process
- Put onion-garlic mix into dish with lid
- Add rest of olive oil and spices
- Mix well
- Add chicken and turn to coat
- Rub spices on chicken if needed
- Put lid on dish and place in refrigerator for 3 to 4 hours
- Remove from refrigerator and let come to room temperature
- Preheat oven at 350 F or 180 C
- Roast chicken in oven
- Turn chicken after 20 minutes
- Continue roasting another 25 minutes
- Squeeze lemon juice over chicken
- Serve on platter with potato, salad greens, tomato, and cucumber with mint leaves as garnish
Enjoy!
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We get quite a few cookbooks donated to our local library book sale as people downsize and others readily pick them up to read. I don’t think cooking has quite gone paperless although more people are looking online for inspiration.
I love seeing people repurpose to make their homes more livable rather than worrying about keeping things they way they are supposed to be and living in discomfort.
I agree we have to adapt as times change.
It looks good! My boys would eat it but it’s not for me I’m afraid. I stopped eating meat years ago.
I admire your strength. Have a great week Lisa!
I have pinned your recipe, it looks delicious and easy to adapt to your own taste. As an aside I love how you and your friends adapt and share your furniture. I am currently using an old china display cabinet to store my fabric! It’s good for it to have a purpose #mmbc
I defintely agree – thanks for the visit!
…those are great looking leftovers!
Looks yummy!
thanks!
This looks tasty Carol. I would love to try your recipe out 🙂 #MMBC
Let me know how you like it – have a great week!
Looks so yummy and I love the way you and your friend share your no longer needed items with neighbors. What a great idea. I am sure your neighbors are grateful.
Yes I do love sharing and receiving. Have a blessed day!
This looks wonderful, Carol. I’m printing this one out and we’ll try it on the grill when Rick gets home.
Let me know what you think!
The chicken looks so delicious! How generous of your neighbor to leave her cookbooks on a table for all to take. It reminds me of the Little Libraries in my neighborhood. Great idea when you are downsizing — and you enjoyed your cookbook!
Thanks Sharon – have a lovely weekend!
Love this story about Anita and how she is adapting to change in her life. We are never too old to change/try something new. I have a decades-old school folder (three hole punch) and it’s pages are filled with typed (as in a typewriter) recipes from my Mom and clipped newspaper recipes … maybe it’s time for a makeover ala Anita!
Your notebook sounds like a real treasure. Keep it but I would scan the pages – paper is such a fragile thing. So many treasures from my childhood scrapbook faded and became brittle. The acid in the paper. Now of course there are lots of acid-free products. Have a lovely weekend.
Hi Carol, leaving unwanted items for the taking is such a good idea and hopefully items end up loving homes. I have a file full of our recipes, it was something that was started for me as a soon-to-be bride and I have added many recipes since. These days I print out favourites to add… This recipe sounds perfect for summer, these days we are eating salad, salad & more salad, so it’s nice to vary the meat… The one spice I won;t be able to find though is smoked paprika, and it’s a spice I would love to try. I really must ask someone to bring some over from the UK for me!
Thank you for linking up with #keepingitreal.
xx
I agree – I’ve given and received from a table at a condo or apt. entrance or rec room. Sharing is fun and costs nothing. If you can’t find smoked paprika, just use plain paprika if you can find it. If you can’t find paprika, you can use an equal amount of ancho powder or chipotle powder (which has a smoky flavor) or a PINCH of cayenne pepper. Paprika is from a mild pepper.
Ahhhh!! This sounds so tasty!! I want one now!😁 Thanks for sharing!
I think you’ll love it. Thanks for the visit!
Sounds really delicious! Thanks for sharing at the What’s for Dinner party – have a great week!
thanks Helen. Hope your week is wonderful.
This sounds like a recipe my whole family would love. Thank you for sharing 🌟 #keepingitreal
that looks mouthwatering. i wouldn’t have thought of having it with salad the following day #keepingitreal
I’ve put all sorts of leftovers in a salad. I love one dish meals.
Looks delicious. And I like cupboard with books. Beautiful thing.