Moroccan chicken

This is an aromatic dish that is greatly loved in Morocco and is commonly prepared on special events or when entertaining company. The chicken is marinated, slow cooked in a spiced sauce, and then roasted to achieve golden brown skin.

Serves: 6 | Perp Time: 30 min | Total Cooking Time: 1h 15 min

Ingredients:

1 whole free-range chicken (1.5 kg)

2 onions, finely chopped

2 garlic cloves, minced

Chicken liver (optional)

2 tbsp chopped cilantro & parsley

80 ml oil

2 tbsp lemon juice

1 tsp aged butter (smen)

1 heaped tsp turmeric

1 tsp sweet paprika

½ tsp ginger powder

¼ tsp cumin

Salt to taste

Water

A few saffron strands

1 preserved lemon

Green or purple olives

Instructions:

Prepare the Chicken The first step is to wash it by scrubbing salt and fresh lemon to it. Rinse it well and then let it drain.

Marinate In a bowl, combine the saved spices with the rest, salt, garlic, lemon juice, and a bit of water.

Fully rub the chicken in the marinade and place it in the refrigerator for 30 minutes.

Preparing the Chicken

In a large pot, heat up some oil and old butter. Then add chopped onions along with the chicken liver (when used).

Mix the leftover spices and saffron. Pour in the marinated chicken and brown it on all sides, heating to medium.

Stir in the remaining marinade along with 2 big cups of water. Add the preserved slices of lemons and cover the pot. Let it simmer.

Preparation:

Washing the Chicken

With the rub of salt and a fresh lemon, clean both sides of the chicken, then rinse it properly and let it drain.

Soaking:

In a bowl mix the chopped parsley, cilantro, lemon juice, a bit of water, salt, spices (keep some for the sauce), and the minced garlic.

Remove the skin from the chicken and rub garlic, parsley, cilantro, lemon juice and some water. Place the chicken in the marinade for thirty minutes.

Cooking the Chicken:

Pour the oil and old butter in a pot to heat it. Add finely chopped onions and chicken liver (if it’s being used), then stir in the rest of the spices, saffron, and salt to the oil.

In the pot, place the chicken and intensively heat it from all sides for three minutes until it turns brown.

Stewing:

Add slices of preserved lemon, two large glasses of water, and the leftover marinade. Cover the pot and stew until the meat is easily pulled away from the bone.

To make sure it’s evenly cooked, turn the chicken occasionally. If the chicken isn’t fully cooked before the liquid evaporates, add in more water and continue the heat.

Final Steps:

Roasting for a Golden Finish

Take the roasted chicken from the pot and place it into an oven-safe dish. Add a little butter and roast it in an oven at 180 degrees Celsius for 15-20 minutes or until golden brown.

Perfecting the Sauce

While the sauce is simmering, add a handful of olives and let it thicken until smooth and rich.

Serving

Serve the chicken and pour the sauce on top. Garnish with preserved olives and lemon slices.

Enjoy your Moroccan chicken! 🍽️