Moroccan Spiced Chicken | Whole Chicken Roast | Moroccan Style Chicken Recipe by Chef Varun Inamdar
Moroccan Spiced Chicken | How To Make Moroccan Spiced Chicken | Roast Chicken Recipe | Whole Chicken Roast | How To Make Whole Chicken Roast | Chicken Roast | Moroccan Chicken At Home | Moroccan Chicken Roast | Chicken Recipes | Get Curried | Varun Inamdar
Learn how to make Moroccan Spiced Chicken with our Chef Varun Inamdar.
Introduction -
In Moroccan Spiced Chicken, the chicken breasts or whole chicken is marinated with a Moroccan-style spice mix of cumin, paprika, and dried thyme. Spiced with an aromatic dry rub, the chicken is roasted until crusty & brown.
Moroccan Spiced Chicken Ingredients -
Preparation of the Marinade
1 Whole Chicken (with skin)
1 tsp Sweet Paprika
1 tsp Coriander Seed Powder
1 tsp Chilli Flakes
1 tbsp Roasted Cumin Powder
1/2 tsp Dried Thyme
1 tsp Salt
Mint Leaves
1 Whole Lemon
Roasting The Chicken
2 tbsp Oil
Water
1 tsp Garlic Paste
For Garnish
Mint Leaves
#MoroccanSpicedChicken #ChickenRoast #GetCurried #TheBombayChef #VarunInamdar
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Chicken Tagine Mchermel / طاجين الدجاج مشرمل - CookingWithAlia - Episode 409
This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)
WRITTEN RECIPE:
INGREDIENTS
- 1.5 kg chicken (cut into pieces or just thighs)
Ingredients for Chicken Marinade:
- Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
We will use 1 teaspoon of saffron water.
- The pulp of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro and parsley
- 2 large garlic cloves
- 2 teaspoons ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil
Ingredients for the tagine:
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)
STEPS:
Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves
Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.
Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.
Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
Serve immediately with crusty bread. Bon appetite!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
ULTIMATE MOROCCAN CHICKEN! -feat. Mr.Ramsay the Owl
Knife from the video:
Secret Deals & More:
Mr. Ramsay is known for his delicious recipes, and one of his favorites is a free-range chicken dish that is cooked for four hours in a truly unique fireplace using special clay cookware. The result is mouth-watering, succulent meat that falls off the bone, and the aroma of the fresh ground spices used in the dish is simply amazing.
This video provides more than just a recipe - watching it can be a truly immersive experience. The sound of the crackling fire, the sizzle of the juicy chicken, and the aroma of the spices can create a relaxing atmosphere that will help you unwind and de-stress.
In fact, this video may cause ASMR and deep relaxation of the body and mind. So, just raise the volume and enjoy the ultimate experience of this delicious recipe.
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Chicken Tagine Mchermel | The Golden Balance
#shorts
Chicken Tagine Mchermel ????
2.5lbs chicken thighs and drums
2 preserved lemons
5 cloves garlic
1/4 cup parsley and cilantro
1/4 tsp saffron in warm water
1/4 cup harissa
2-3 Tbsp olive oil
Spice:
1 tsp turmeric
1 tsp ginger
1 tsp cumin
1 tsp coriander
1 tsp salt and pepper (preserved lemons are salty)
2 tsp paprika
1 large onion
1/2 the amount of spices from the marinade
10-20 pitted green olives
Juice of 1 lemon
This process can be done in a regular pan!
Bring to a nice bubble for 10 minutes covered. Drop the heat to a low and cook for 40 minutes. Uncover, add olives and lemon juice and finish cook for 10-15 more minutes.
Serve with bread????
Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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Moroccan Chicken and Vegetable Tagine | Simple Moroccan Chicken Tagine
Moroccan chicken tagine is a very versatile dish and tagine is also a name of the clay conical cooking pot. While the food is being cooked, steam rises into the cone, condenses and then falls back down into the dish. I hope you guys will enjoy this recipe!
#moroccantagine #moroccanchicken #tagine #moroccanchickentagine #moroccanvegetabletagine #moroccanrecipe #moroccanfood #moroccanstreetfood #moroccantajine #moroccanchickentajine #taginerecipe #easytaginerecipe #chickenandvegetable #moroccanchickenstew #moroccanchickencurry #chickencurry
INGREDIENTS:
chicken - 2 lbs
salt - 1tsp
red chili powder - 1 tsp
coriander powder - 1 tsp
ginger powder - 1 tsp
black pepper - 1 tsp
cumin powder - 1 tsp
turmeric - 1 tsp
paprika - 1 Tbs
olive oil - 1/3 cup
water - 1/3 cup
lemon juice - 1 Tbsp
fresh parsley or coriander - 2 Tbsp + 2 Tbsp
2 small onions, chopped
4 minced garlic
2 small potatoes
1 small carrot
1 zucchini
6 mini sweet peppers
1 lemon
1/4 cup olives
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Sappheiros - Dawn is under a Creative Commons license (CC BY 3.0)Music promoted by BreakingCopyright: