• 4 chicken legs, cleaned and trimmed of excess fat
• 1 large onion, chopped roughly
• 2 celery stalks, chopped roughly
• 2 carrots, peeled and chopped roughly
• 3-4 garlic gloves, peeled and crushed
• 4-5 cups of milk
• 9-10 cardamon pods, crushed slightly
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped carrot
• 3/4 cup finely chopped celery
• 1 cup green lentils

Prep:

1. In a deep saute pan or heavy pot, saute chicken in olive oil over high heat until nicely browned.  Remove and cover.
2. Add onion, celery, and carrots and saute for about 10 minutes.  Add garlic and cardamon, and saute for 1-2 minutes.
3. Add chicken back and add enough milk to barely cover the chicken.  Bring to a simmer and cook very slowly over low heat until internal temperature reaches 160 (it will continue cooking with the heat off).  Remove chicken and cover.
4. Meanwhile, saute finely chopped onion, carrot, and celery in a medium sized pot in olive oil over med-high heat for about 5 minutes until slightly wilted.
5. Add lentils and cook according to label instructions.
6. As lentils are nearing their finish, add some strained milk from the chicken mixture to add some creaminess.

Sources:

Chicken: Free Bird via Green Grape Provisions

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• 1 rotisserie chicken
• 1 cup Mexican Chipotle Tomato Sauce
• 1/2 cup BBQ sauce
• 3/4 cup grated sharp white cheddar cheese
• 4 brioche buns (we found decent ones on Fresh Direct)

Strip the chicken of all meat and shred, leaving some decent sized chunks (see above).  You won’t need all of it, so reserve the breast meat for  another use.

Mix shredded chicken, chipotle sauce and BBQ sauce in a medium pot over medium heat for about 10-15 minutes.

Toast buns under oven broiler.  Add chicken and cheese to buns and place under broiler again until the cheese is melted and buns are fully toasted.

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Kelley and I arrived in Marrakesh on Saturday morning and went almost immediately to Jardin Majorelle for lunch with my sisters (“Les Soeurs Miserables”).  This was a great introduction to Moroccan food — bold in flavor and bright in color.  I had the classic tajin for lunch with chicken and prunes (above).  It was every bit as flavorful as a good curry, but much lighter.

“Le Petit” with a ginger, mint, pineapple drink.

Simple chicken salad with avacado and mango.

Orange tree perched above our table.

Kelley having a moment with the Yves Saint Laurent memorial after lunch.

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