Moroccan Orange Chicken with Honey Glazed Carrots: A Fusion Delight

Embark on a culinary adventure with this Moroccan Orange Chicken with Honey Glazed Carrots recipe, a unique fusion dish bursting with flavor! This recipe combines the sweet and tangy orange sauce you know and love with the warm spices of Morocco, resulting in an unforgettable dining experience.

Ingredients:

For the chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup all-purpose flour

1/2 teaspoon paprika

1/4 teaspoon turmeric

1/4 teaspoon ground ginger

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper (optional)

1 egg, beaten

Vegetable oil for frying

For the sauce:

1/2 cup fresh orange juice

1/4 cup chicken broth

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 clove garlic, minced

1/2 inch ginger, grated

1/4 teaspoon cinnamon

1/4 teaspoon ground coriander

Pinch of saffron (optional)

For the honey glazed carrots:

1 lb baby carrots, peeled and halved

1 tablespoon butter

1 tablespoon honey

1/4 teaspoon ground cinnamon

Instructions:

In a bowl, combine the flour, paprika, turmeric, ginger, cumin, and cayenne pepper (if using). Toss the chicken pieces in the spice mixture to coat. Add the egg and mix well to coat. Let marinate for 15 minutes.

In a pan, melt the butter over medium heat. Add the carrots and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the honey and cinnamon, cook for another minute, and set aside.

Heat enough oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

In the same pan, whisk together the orange juice, chicken broth, soy sauce, honey, rice vinegar, cornstarch, garlic, ginger, cinnamon, coriander, and saffron (if using). Bring to a simmer and cook, stirring constantly, until the sauce thickens and becomes translucent, about 2-3 minutes.

Return the chicken o the pan with the sauce and toss to coat. Add the cooked carrots and stir gently to combine.

Serve the orange chicken with steamed rice or couscous and garnish with chopped fresh cilantro, if desired.

Fusion Twists:

Harissa: Add a teaspoon of harissa paste to the sauce for a touch of smoky heat and depth of flavor.

Preserved lemons: Finely chop a piece of preserved lemon rind and add it to the sauce for a unique salty and tangy flavor.

Almonds: Toasted almonds add a delightful crunch to the dish. Sprinkle them over the finished chicken before serving.

Couscous with saffron: Replace the rice with couscous and add a pinch of saffron to the boiling water for a fragrant Moroccan touch.

This easy-to-follow recipe is perfect for a weeknight dinner or a potluck gathering. With its unique blend of flavors and textures, this Moroccan Orange Chicken with Honey Glazed Carrots is sure to impress your taste buds and leave your guests wanting more!