Moroccan Chicken
1 hour 30 min. Recipe Yield:
6-8 servings Difficulty:
Simple recipe
Moroccan chicken - recipe for Moroccan cuisine, tender chicken that comes off the bone easily, with a hint of olives and a hint of cinnamon - a win-win on any table.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Moroccan cuisine, Moroccan chicken, you need to wash the chicken carcass well and dry it with a paper towel. Grate garlic and ginger and mix with ground cinnamon and turmeric. Grate the chicken carcass well with this mixture. Place the grated chicken in a roasting pan, add the saffron, diced butter. Peel the onion, finely chop and add to the chicken. Pour in the water and bake in the oven at 180°C (355°F) for 40 minutes, basting occasionally with the juices.
After the time has passed, chop the peel from the salted lemon and add to the chicken. Put slices of lemons, olives there and pour the brine from them. It is best to take black olives, green ones will give excess acid. Place the chicken back in the oven.
Bake an additional 30 minutes at 210°C (410°F). The chicken is ready when the pieces of meat fall off the bone. Served with Moroccan chicken with herbs and couscous.