Rufus’ Food and Spirits Guide is one of my favorite go-to places to get amazing ideas and delicious recipes for meals and drinks. “Rufus” is the blog name of cooking/mixology super duo, Greg and Katherine, a couple with an annoying knack for making even the most difficult recipe seem easy. I say seem easy because, after months of trying, I have yet to master the wobbly legs technique on a perfectly cooked whole baked chicken. But, we can’t hold the Rufus guide accountable for my culinary shortcomings, can we?
Whenever I read a new post on Rufus , I find myself running to my ever so cramped tiny kitchen to try to recreate the dish. Unfortunately, more often than not, I am sadly disappointed to find that my kitchen cupboards lack the accoutrements necessary to elevate my meal to Rufus status. Recently, Rufus posted a recipe for Moroccan Chicken that could easily be described as food-porn. Not surprisingly, my attempt at this recipe fell a bit short, because I neglected to use preserved lemons —I know, I know. By being in Chicago at the moment, I really don’t have an excuse, since this kind of thing is not that hard to get around here. – – – But, hey it was snowing! What’s worse, on Rufus they actually posted a do-it-yourself guide for making preserved lemons, leaving virtually no room for excuses. So there you have it, I am sort of a lazy diva.
At Rufus’ Food and Spirits Guide you will find lots of delectable recipes with a global flair, like Coq Au Vin, Italian Timpano, and something they call Arabian Spinach. While you are at it, you can also try your hand at a drink recipe like, Strawberry Mezcarita or Peppermint Patricks. I really hope that you enjoy Rufus’ recipes as much as I do. Oh and if you make the chicken, definitely spring for the lemons!
Here’s a repost of that amazing Moroccan Chicken recipe word for word, because believe me, you don’t want me making any changes!
- 4 chicken thighs skin on
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tbsp chopped garlic
- 1 red onion shredded
- 1 cup large olives chopped in half
- 1 preserved lemon rind sliced into thin strips and pulp reserved
- 2 tbsp chopped fresh cilantro
- 1/2 cup chicken stock
Mix all dried spices together in a large bowl. Add the chicken pieces and rub mixture into each piece. Add 1/2 the shredded onion and lemon pulp and mix well again. Cover and let marinate for 24 hours. In a large saute pan heat 2 tbsp olive oil over medium heat. Sear chicken skin side down until browned, about 4 minutes. Flip chicken and add garlic and remaining onion. Cover and simmer over low heat for 10 minutes. Add lemon rind, olives, and chicken stock, deglaze pan and cover and simmer until chicken is tender, about 45 minutes. Before serving stir in fresh cilantro.