MOROCCO
Moroccon Lemon Chicken
1.5 hours
4 servings
Medium
Lemon and chicken, a match made in culinary heaven! We received the recipe for this Moroccan cuisine classic from Abdel, who learned the recipe from his mother. Despite its many steps, the dish might seem complicated, but the preparation time is more about waiting until the chicken becomes wonderfully tender.
Preparation (marinating): a few hours
Cooking time: 1.5 hours
Preparation method
Step 1. Marinate the chicken
Place half of the onion, garlic, and parsley in a food processor and blend into a paste.
Add turmeric, ginger powder, garlic powder, onion powder, and saffron to the paste, along with 50 ml of water and a dash of olive oil.
Chop the chicken into large pieces.
Marinate the chicken with some of the spice paste and let it rest for several hours in the refrigerator. Save any marinade you don't use.
Step 2. Stew the chicken
Chop the remaining onion into small pieces and finely chop the cilantro.
Add a dash of olive oil and 600 ml water to a Dutch oven, along with the onion, cilantro, and remaining marinade paste.
Add the chicken and cover the pot. Let the chicken stew for 40 minutes.
Step 3. Bake the chicken
Remove the chicken from the pot and place it on a baking tray with a halved lemon. Coat with butter.
Bake the chicken in the oven at 220 degrees Celsius (428 degrees Fahrenheit) until golden brown. Meanwhile, proceed to step 4.
Step 4. Make the sauce
Let the remaining sauce thicken on low heat.
Chop the peel of the preserved lemon into thin strips and add to the sauce, along with the olives.
Step 5. Serve the chicken
Place the chicken on a dish and pour the sauce over it. Serve with the suggested sides.
Bismillah! ('Enjoy your meal')
We received this family recipe from Abdel. However, we had already been introduced to this flavorful cuisine earlier. Click here to read the story of Sami and Sabah about the Moroccan kitchen with its typical authentic dishes and unique preparation methods.
Ingredients
For 4 persons:
1 kg chicken thighs with skin and bone
2 onions
15 grams fresh parsley
15 grams fresh cilantro
1 clove of garlic
1 tsp turmeric
1 tsp ginger powder
1 tsp garlic powder
1 tsp onion powder
0.05 grams saffron
2 tsp salt
0.5 tsp pepper
235 grams olives
1 fresh lemon
1 preserved lemon
Olive oil
Butter
Nice to have on the side:
Sturdy (Moroccan) bread
A green salad
Potatoes (boiled, baked, or as fries)
Equipment needed:
Food processor
Dutch oven or heavy pot
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