• Large baking potatoes (Russets)
• ½ chicken breast per potato
• ½ cup buffalo pepper sauce for marinade
• Olive oil
• Buffalo sauce for drizzle
• 1 cup sour cream
• 2 tsp. hot pepper sauce
• 1 tsp. GMG Roasted Garlic Chipotle Rub
• 1 tbsp. chopped green onions
• 3 small-medium Russet potatoes
• 2 cups cheddar cheese
• 1 Jalapeño pepper, whole
• 2-4 slices of thin-sliced bacon per potato
• Blue cheese salad dressing for drizzle
• Blue cheese crumble
• 1 tbsp. finely diced celery per potato
• 1 tsp. GMG Roasted Garlic Chipotle Rub per chicken breast
• Salt and pepper (to taste)
Let’s Get Started
1. Marinate the chicken breast(s) in the buffalo hot sauce for up to two hours. Sprinkle lightly with GMG Garlic Chipotle Rub.
2. Poke tiny holes in the potato skin with the point of a knife and drizzle with olive oil. Sprinkle with salt and pepper.
3. Grill the potatoes at 375 for 30 minutes.
4. Turn the grill down to 325. Add the chicken to the grill. Cook potatoes and chicken for 30-45 minutes until chicken reaches an internal temperature of 165 and potato is tender. Remove the potatoes and chicken from the grill and let rest for 10 minutes.
5. Dice the chicken into ½” cubes. Slice the potato and remove about ½ the contents. Fill the potato with the chicken. Drizzle hot sauce and blue cheese dressing over the chicken. Top with celery and blue cheese crumbles.
6. Wash the potatoes thoroughly and dry. Poke small holes in them and coat lightly with vegetable oil and salt.
7. Grill the potatoes and Jalapeño for an hour or more at 350 until potatoes are tender and pepper is charred.
8. Cool the potato while you remove the skin from the pepper, using food gloves. Remove the seeds from the pepper and dice finely.
9. Cut the potatoes in half and remove most of the potato, leaving about ¼” walls. Season with Roasted Garlic Chipotle. Fill with cheese and some of the diced pepper, to taste.
10. Wrap each potato half with 1-2 slices of bacon and grill at 290 until the bacon is crisp.
11. Prepare the dipping sauce by combining the sour cream, pepper sauce, Roasted Garlic Chipotle Rub, and green onions while the There are a variety of flours in Morocco that can be used for baking bread and pastries. The all-purpose white flour that we use in the States is not available in Morocco, but you can create a substitute by mixing available flours. The type of flour that you use to make breads or pastries affects how your breads will look, taste, and handle. Breads need to be made from flours that contain gluten, which is a stretchy substance that allows dough to rise, while pastries need very little gluten.
White pastry flour- dgig forS- This flour contains very little gluten and therefore needs to be combined with another flour if being used for breads. Is best used for pastries, although you may find your cookies a little flat if you use it alone. Yellow corn flour- dgig gmH- This flour can be used by itself to create breads but works best if combined with the white pastry flour. It works well in pastries, pancakes, and sweet breads if you combine it with white flour (use it to replace either ¼ or ½ of the total flour called for in the recipe). Wheat flour- dgig kaml- This flour can be used in breads and contains a lot of gluten, which makes it unsuitable for pastries. Wheat flour needs to be combined with white flour in order to result in an elastic and soft bread, you can use wheat (or other kind) flour for at least half of the amount called for in a recipe with the rest as white flour. When used by itself, your breads will become too thick. Other – Many Moroccans actually make their own flour by buying the whole grains from the souq and taking them to a flour grinder (referred to as makina in Arabic) to be ground into flour. You can use these grinders to make specialty flour from oats, rice, barley, soy, chickpeas, wheat, etc. and specify the size of the grind (very fine to coarse).