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How To make Chicken In Moroccan Style w/Pickled Lemons &
2 Three pound chickens cut
-in serving pieces 2 tb Coarse salt
7 Garlic cloves
1 c Vegetable oil
2 ts Ginger
1 c Vegetable oil
2 ts Ginger
1 t Turmeric
1 t Black pepper
pn Saffron 3 lg Onions, grated
4 tb Butter
2 c Chicken broth
1 c Soft ripe olives, preferably
-the Greek Kalamata 8 Slices of pickled lemon
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wipe off the
garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture. Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.
To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently. Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or rice pilaf and a bowl of extra pickled lemons. Pickled lemons: These keep for months in the refrigerator and are worth making in quantity. 6 lemons vegetable oil coarse salt
Slice the lemons about 1/4 inch thick, peel and all, put in a colander, sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl for 24 hours, until limp, with most of the juice drawn out. Wash off salt. Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter.
How To make Chicken In Moroccan Style w/Pickled Lemons &'s Videos
MOROCCAN ROASTED CHICKEN WITH OLIVES | TRADITIONAL RECIPE WITH CARAMELISED ONIONS | CHICKEN MHAMER
Today I am making a delicious Moroccan roast chicken with green olives. traditional recipe made with onions cooked on low heat until caramelised, a recipe that you absolutely have to try.
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How to wash the chicken:
Homemade bread recipe:
Ingredients:
• 3 finely chopped onions
• ½ finely chopped preserved lemon
• 1 tbsp of chopped coriander and parsley
• 3 minced garlic cloves and 1 tsp of ginger paste
• 1 tsp of smen (Moroccan butter if you have any) Optional
• 1 tsp of salt
• ½ tsp of black pepper
• ½ tsp of turmeric
• Large pinch of saffron threads
• Chicken stock (optional)
• ½ glass of oil (small glass)
• ½ glass of water (small glass)
Green olives
• 1 chicken well washed and dried (see my video on how to wash
chicken)
For the roast chicken:
• 1 tbsp of melted butter
• ½ tsp of chilli paste (optional)
• ½ tsp of paprika
#MOROCCANROASTEDCHICKENWITHOLIVES #TRADITIONALRECIPEWITHCARAMELISEDONIONS #CHICKENMHAMER
Morocco's ADDICTIVE Marinade
Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Ingredients:
Harissa:
Preserved Lemons:
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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger
Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above
Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon
To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread
???? Video edited by Replayed:
Free Range Moroccan Chicken with Preserved Lemon
Strip off the saturated fat and replace it with a delicious tangy marinade full of good fat and flavour. This is a delicious healthy chicken dish to be enjoyed all year round.
The Prefect Moroccan Roasted Chicken With Olives And Preserved Lemon
The Ultimate Moroccan Roasted Chicken with Olives and Preserved Lemon “DJAJ MHAMAR” is one of my favorite recipes for many years I used to eat during different special occasions such as weddings, birth, Holidays and many more… The chicken has an amazing taste with the great spices, and the sauce we call “DAGHMIRA” is so flavorful. Make this recipe and it will make you the Master Chef of any table!!
INGREDIENTS:
- 1 whole chicken (medium or large size)
- 4 medium onions or 2 large onions
- 4 garlic cloves
- 2 small preserved lemons or 1 large
- 3 tablespoons extra virgin olive oil
- 1 tablespoon of vegetable oil
- Large pinch of saffron threads
- 1 teaspoon of ground ginger
- ½ teaspoon of ground turmeric
- ¼ teaspoon of ground black pepper
- ¼ teaspoon of salt
- A small bouquet of cilantro and a little bite of parsley
- 2 cups of water
- 1/3 cup of pitted green olives
- 1/3 cup of pitted purple olives
- 2 tbsp of unsalted butter
- ¼ teaspoon of paprika
INSTRUCTIONS:
Preparing the Ingredients:
First clean your chicken with water and salt, then rub the chicken from the outside and the inside with half of fresh lemon and squeeze the fresh lemon juice over all the chicken to remove the rough chicken taste. Clean it again with water drain it, then dry it with paper towel. Use a long thread to tight the chicken from the legs, the breast, and the wings so your chicken will look beautiful when it’s cooked.
1- Cut the onions into halves, peel them, then grate them by using the large holes of your grater, or you can use a food processor to finely chop them.
2- Crush and press the garlic cloves
3- Quarter the preserved lemons and remove the pulp from the peel. Remove the seeds and finely chop the pulp and keep it in a separate bowl. Slice the peel and save it in a different bowl.
Cooking the Chicken:
4- Place a large pot over medium heat, drizzle the extra virgin olive oil and vegetable oil, mix
5- Add the grated onions and pressed garlic
6- Crush the saffron threads, then add all the rest of your spices
7- Add ground ginger, ground turmeric, and ground black pepper
8- Add the chopped preserved lemon pulp
9- Add ¼ teaspoon of salt
10- Mix well all the ingredients then cover the pot for 2 minutes
11- Now add the chicken to the pot the cover the pot for 2 minutes
12- Turn over the chicken on the other side and cook for another 2 minutes to let the chicken to absorb all the flavors of the spices and brown it.
13- Add 2 cups of water and bouquet of fresh cilantro and parsley
14- Reduce the hear to low, cover the pot and cook for 30 minutes
15- From time to time check that there is enough water in the pot. You don’t need too much water for this recipe, cover only to half of the chicken
16- Clean the green and purple olives with water to remove the excess of salt, drain them and place them in separate bowls
17- When your chicken is cooked after 30 minutes, remove it from the pot and place it in a baking pan
18- Remove the bouquet of cilantro and parsley from the pot and discard
19- Increased the heat to medium to let the water evaporate and reduce the sauce, keep mixing until it starts to get thick then add few slices of preserved lemon, green olives and purple olives
20- Keep mixing the sauce until all the water is evaporated and the sauce becomes thick and has a saucy texture
21- Preheat your over to 350” F
22- Add ¼ teaspoon of paprika to 2 tablespoons of unsalted melted butter and mix
23- Brush all the chicken with the butter to get a nice brown golden color
24- Place the chicken in the center ruck of your over and bake it for 20 minutes or until the chicken gets a beautiful brown color
25- NOW everything is READY
26- Place the chicken in a large serving plate, remove the thread
27- Pour the delicious and flavorful thick sauce over and around the chicken, add the olives and the sliced of preserved lemon on top.
28- Serve with crusty bread or a great Moroccan homemade bread!! I will share with you the recipe of how to make the perfect homemade Moroccan bread in a separate video!! ENJOY!!!
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Moroccan Chicken Tagine with Preserved Lemon & Olives
Moroccan Preserved Lemons Recipe - CookingWithAlia - Episode 53
To view written recipe, click here:
How to make an indispensable ingredient for Moroccan cuisine: Preserved Lemons. They can be used in many recipes including tajines and salads.