Crystal Anthony’s Moroccan Feast

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Crystal Anthony is a professional cyclocrass racer, foreign language teacher and self-described foodie. The American is part of the Anthony clan. Big brothers Josh and Jessie have been racing ‘cross since they were juniors. Jessie currently races on the road for Optum p/b Kelly Benefits Strategies. Crystal describes some of the “shyness” she felt around growing up in her siblings’ shadows on her personal website and the way in which she choose to pursue other passions in response to their success – until she caught the ‘cross bug. And there was no turning back.

While I’m familiar with Crystal’s prowess on the bike, I was less familiar with her prowess in the kitchen, but I was intrigued when she posted a recipe for Moroccan chicken on Twitter. I clicked the link and stumbled down her recipe rabbit hole. When I reached out to her, she generously agreed to share her most recent recipe with all of you.

Crystal says:

I grew up in a family of seven kids. My mom delegated cooking responsibilities to us. We had cooking teams for dinner, and that’s how we learned to cook. All seven us kids cook. It’s something we enjoy doing. It’s a way of being social. It’s my other escape besides cycling to relax. It’s my creative outlook, too. That’s where the passion for cooking comes from.

My mom was always trying to get us to eat healthy foods, but what that means has changed a lot. In that sense my philosophy of healthy eating comes from my family, but what you cook for nine people is certainly impractical when you’re buying really expensive organic food.

Tied in with being healthy, I try to use whole foods and variety. I love to travel, and I teach languages, so I try to tie into that whenever possible. This recipe in particular has African, Asian and Indian influences, which reflects my love of other cultures.

I like trying out new ingredients and new dishes. I love making food for people. I feel like it’s a nice way to show love. People are always happy when you cook for them.

Ingredients

    Moroccan Spiced Chicken:

  • 2 tablespoons grapeseed oil
  • 1 tablespooon lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 pound chicken, cut into 4-5 portions
    Millet Flatbread:

  • 2 cups millet flour + extra for rolling
  • 1/2 teaspoon salt
  • 2/3 cup water
    Carrot and Daikon Slaw:

  • 1 daikon
  • 2 small carrots
  • 2/3 cup water
    Garlic Tahini Sauce:

  • 1/4 cup plain yogurt
  • 3 tablespoons tahini
  • juice of 1/2 lemon
  • 2 garlic cloves, minced
  • sea salt, to taste
  • black pepper, freshly ground
  • 2 tablespoons water, more if needed

Preparation

    Moroccan Spiced Chicken:

  1. In a medium-sized bowl, whisk 1 tablespoon of oil, lemon juice, the spices and salt together.
  2. Add the chicken and gently toss to coat all over. Set aside to marinate (can do ahead of time).
  3. Place chicken in crock pot/slow cooker and cook until shreddable. I did 1 hour on high then 2 hours on low. You could also sauté the chicken.
  4. Shred chicken with a fork.
    Millet (Bajri) Flatbread:

  1. In a medium bowl, mix together the millet flour and salt.
  2. Add the water and mix with your hands or a wooden spoon until it forms a smooth dough that looks a little like clay.
  3. Divide the dough into six equal parts.
  4. Roll each piece of dough between your palms forming a ball and then press the ball between your palms to flatten, creating a disc shape.
  5. Take one disc of dough, make sure to cover the rest so they don’t dry out, and press both sides into the extra bajri flour.
  6. Place the disc onto rolling surface. Sprinkle some more dry millet flour on top of the disc and roll it out into about a 6 inch disc. Add more dry flour as needed.
  7. Heat a 12 inch cast iron skillet or a non-stick skillet (if using non-stick, heat with a tablespoon of oil and wipe the oil away when ready to cook the flat bread) over a medium heat.
  8. Put a single flatbread on the pan. Brush the top with some water.
  9. After about two minutes, when the flatbread has a few bubbles and starts to brown underneath, flip it over.
  10. When it is is evenly cooked on both sides, remove it from the pan and toast it directly over the flame for about 20 to 30 seconds. Make sure to move the flatbread around to avoid burning.
    Carrot and Daikon Slaw:

  1. Shred carrots and daikon, or cut into matchsticks.
    Garlic Tahini Sauce:

  1. Place all ingredients in a blender and process until smooth.

To serve: Top each flatbread with your favorite greens, shredded carrots and daikon, chicken, and drizzle tahini sauce on top.

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