Moroccan Chicken

There are two variations of Moroccan chicken that I like to make. This one is more infused with spice versus other traditional Moroccan chicken dishes that have a tomato based.

This is a standing meal that I make on Shabbat along with several Salatim. You can find other recipes on my blog to compliment this meal: Israeli Couscous Salad, Beets, Middle Eastern Roasted Vegetable Rice, Tzatziki, Shug.

The original recipe calls for skin removed on the chicken, but I have always made it with the skin on. Personal preference, but I like the runoff of the fat juices.


  • 2 tablespoons olive oil
  • 1 tablespoon butter (margarine for pareve)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons all-purpose flour (substitute corn starch for GF)
  • 4-5 bone-in chicken thighs
  • SAUCE:
  • 3 shallots, chopped (substitute can be 1/2 sweet yellow onion sliced)
  • 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
  • 1 teaspoon all-purpose flour
  • 4 pitted dates, chopped (optional)


  • In a small bowl, combine the coriander, cumin, paprika, cinnamon, garlic powder, salt, and pepper. Set aside 1 teaspoon spice mixture; add flour to remaining mixture
  • Coat both sides of the chicken thighs with spice mixture prior to putting in the pan
  • In a large nonstick skillet, add olive oil and butter and melt at a medium heat.
  • Brown chicken in oil on both sides. Remove to plate and keep warm.
  • Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth. Bring to a boil. Reduce heat; return chicken to the pan.
  • Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine 1 teaspoon flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Pour sauce over chicken
  • Garnish with cilantro

Salmon Patties

We keep modified kosher in our home and lifestyle, so we don’t eat shellfish. I have modified this Maryland Crab Cake recipe to accommodate canned salmon, but am sharing the link to the original recipe which I am sure is delicious. Classic Maryland Crab Cakes Recipe – Recipe – FineCooking

Highly recommend those of you in Dallas purchase one of the tarter or aioli sauces from TJ’s Fish Market as a dipping sauce for these. TJ’s Seafood Market – Fresh Seafood Market and Restaurant in Dallas, TX

I always serve these with a side of rice and a green veggie.


  • Two (2) 14.75 ounce canned Salmon
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon dried chopped onions
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. salt
  • 3/4 cup plain breadcrumbs (panko for gluten free)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil


  • Drain the salmon if necessary, and pick through it for bones ( if you get the brand that is all natural. Some cans come deboned). Put the salmon in a medium mixing bowl and set aside.
  • In a small bowl, whisk the egg, mayonnaise, mustard, spices, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
  • Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose
  • Shape the salmon mixture into 8-12 cakes about 1 to 1.5 inches thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (6 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
  • Serve with garlic aioli or tarter sauce


I have two versions of this recipe using the breadmaker and manual labor. This posting will be for manual labor. This recipe makes about two (2) 2-lb challahs. Use one for Shabbat and one for french toast the next morning.

For the past 10 years, I have been making challah with my breadmaker. With the pandemic and all the new at-home challah bakers, I wanted to try my hand at “by hand” challah. Yes it is messier and yes I get covered in flour, but I control the process, so I can only be mad at myself instead of the breadmaker. I converted my recipe into a step-by-step by hand process adding in some tricks I had learned from Jamie Geller and Tori Avey.

I highly recommend these videos for learning the techinque for the 4-Braid and the 6-Braid. Those are my go two braids.

How To Make a 6 Braided Challah – Jamie Geller

How To Make a 4-Braided Challah | Challah Workshop Part 5 – YouTube

Also, for those of you into mindfulness and reading, I also recommend the book Braided: A Journey of a Thousand Challahs. This book explains every ingredient in the challah and their place in the recipe.

Braided: A Journey of a Thousand Challahs: Ricanati MD, Beth: 9781631524417: Books

Happy Baking and Shabbat Shalom


  • 1 ¼ cups warm water (110 degrees)
  • ½  cup vegetable oil
  • 2 large eggs
  • ½ cup white granulated sugar + 1 tsp for proofing
  • 5 cups all-purpose flour ( I use Gold Medal or Generic)
  • 1 teaspoon iodized salt
  • 3 teaspoons yeast (if you have a jar) or 1 packet fast rise bread machine yeast
  • 1 egg for egg wash

Prepping the Yeast

1. Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 3 teaspoons of active dry yeast ( or 1 packet of active dry yeast) and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. No need to wait for proofing.

Prepping the Dough

1. Once your yeast has activated, add remaining 1 cup lukewarm water to the bowl along with the egg, sugar, oil, and salt. Use a whisk to thoroughly blend the ingredients together. I used my KitchenAid with the bread hook.

2. Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.

3. To knead, place sill pat on the counter and lightly dust with flour. Pour ball of dough on counter and knead for 2-3 minutes. For me, this is 100 kneads of the dough

4. Lightly oil the inside of a large bowl and push down back into the bottom of the bowl, then flip it over so that both side are moistened by the oil. Cover the bowl with a clean, damp kitchen towel. Wait until step 5 is complete before putting into the oven.

5. Place a saucepan full of water on the stove to boil.

6. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things like where you live, temperature in the oven, the house etc. Don’t punch too early.

Braiding the Dough

7. Take the dough bowl out and punch it down several times to remove air pockets.

8. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.

9. In prep for braiding, lay out your sill pat (or counter) and lightly dust with flour

10. Take the dough out of the oven. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface.

12. Pre-heat oven to 350 degrees Fahrenheit

12. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky

13. Braid or see step 14

14. If you want to be very scientific like me, use a food scale to weigh each ball of dough for similar weights. Watch the two videos posted to see two different braiding techniques.

Baking Challah

15. In a small bowl, beat a large egg for your egg wash. Wash all around the challah with a silicone brush.

16. Bake for 30-35 minutes. You want a golden brown top. Sometimes I will turn the pan around in the last 5 minutes for even cooking
17. Remove immediately and cover in foil for another 10-15 minutes to allow for the challah to do the final cook and create the whole challah brown look.