This weekend is considered the start of summer in the United States. So, it makes sense that the theme for this weeks’ Sunday Supper is Picnics. It seems like we missed spring and are jumping right into summer considering we’ve only been without snow on the ground the last three weeks. I however, am not sad about this. I love summer and am welcoming it with open arms. One of my favorite picnic foods is fried chicken. It’s great when served fresh and hot but it’s equally good when it’s just room temperature eaten with your fingers while spread out on a giant blanket. For my recipe this week, I decided to put a twist on traditional American fried chicken. I made mine gluten-free by using a gluten-free breading mix but if gluten isn’t an issue for you, traditional breading such as bread or panko crumbs is just fine.
This isn’t a dish you’re likely to find served in a Moroccan home but the flavors remind me of djej m’hammar, a tajine that’s cooked and then the meat is quickly fried to crisp up the outside before serving. I will have to share that recipe soon, it’s a favorite in our house and judging by my family’s response to this fried chicken it will also be joining our regular line up!
- 4 bone-in chicken breasts (any cuts are fine)
- 1 Tbsp crushed garlic
- 1 tsp onion powder
- 1 tsp turmeric
- 1 Tbsp cumin
- 1 Tbsp fresh grated ginger
- zest of 1 lemon
- olive oil
- breading mix (purchased or bread/panko crumbs)
- vegetable oil for frying
- Wash and trim chicken of excess fat. Leave some skin on the meat and place in a large bowl.
- In a smaller bowl combine garlic, onion powder, turmeric, cumin, ginger, and lemon zest.
- Slowly add olive oil and mix the spices until a thin paste has been created.
- Pour the marinade on top of the chicken and rub each piece of meat with the marinade. Make sure to place marinade under the skin.
- Refrigerate for up to 24 hours, but at least 1 hour.
- When you are ready to cook the chicken, add enough vegetable oil to a pot so that the chicken pieces will be covered completely.
- Heat the oil to medium-high.
- While the oil is heating, bread the pieces of chicken by removing from the bowl and coating with breading.
- Once the oil is heated, cook the chicken 1-2 pieces at a time. Do not crowd the pan.
- It will take between 15-20 minutes for the chicken to cook through.
- When it is cooked, remove from the oil and place onto a towel to remove any excess oil.
If you’re looking for ideas for your next picnic, or a great side dish to serve with this chicken, make sure to check out some of the posts my fellow #SundaySupper friends are sharing. Special thanks this week goes to Katy of Happy Baking Days.
Salads and Slaws:
- Bacon Ranch Potato Salad from Juanita’s Cocina
- Caprese Spinach Salad from Small Wallet, Big Appetite
- Chicken Chopped Salad from Table for Seven
- Cold Pea Salad from Shockingly Delicious
- Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
- German Potato Salad from The Girl in the Little Red Kitchen
- Hawaiian Cole Slaw from Curious Cuisiniere
- Italian Chopped Salad from Hezzi-D’s Books and Cooks
- Kale Pasta Salad from Hip Foodie Mom
- Mediterranean Pasta Salad from Peanut Butter and Peppers
- Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
- PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
- Pineapple Slaw from I Run For Wine
- Spaghetti Salad from Country Girl in the Village
- Tortellini Pasta Salad from Supper for a Steal
Sandwiches and Mains:
- Avocado Chicken Salad Sandwich from Momma’s Meals
- Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
- Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
- Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
- Herbs-Garlic and Parmesan Croissants from Basic N Delicious
- Indian Spiced Chicken Drumsticks from Soni’s Food
- Japanese Picnic Bento Box from The Ninja Baker
- Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
- Moroccan Fried Chicken from MarocMama
- Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
- Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
- Salmon in a Jar from Healthy. Delicious.
- Smoked Trout Deviled Eggs from The Wimpy Vegetarian
- Spam Musubi from Kimchi Mom
- Apricot Oat Nut Bars from Pies and Plots
- Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
- Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
- Fruit Salad from The Not So Cheesy Kitchen
- Fruit Salad with Honey Port Drizzle from Family Foodie
- Loaded Butterscotch Bars from Vintage Kitchen
- Nathan’s Cookies from What Smells So Good?
- Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
- Shandy Popsicles With Raspberries from Ruffles & Truffles
- Texas Sheet Cake with Pecan Frosting from Food Lust People Love
- Triple Chocolate Punch Bowl Cake from Neighborfood
- Fresh Limeade with Chia Seeds from girlichef
- Pineapple Sangria from Growing Up Gabel
- Strawberry Basil Lemonade from The Messy Baker Blog
- Strawberry Lemonade from Gotta Get Baked
- Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
- Watermelon Agua Fresca from Daily Dish Recipes
Don’t forget we’ll also be chatting on Twitter throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
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