How To make Moroccan Style Chicken
1/2 cup Olive oil
3 Onions
thinly sliced
2 Garlic cloves :
minced
1 1/2 teaspoons Ground ginger
2 teaspoons Powdered coriander
1/4 cup Fresh parsley chopped
Salt Pepper 2 Frying chickens :
about
-1 lbs. each 3/4 cup Chicken broth
3/4 cup Water
2 medium Sized lemons -- quartered
1 cup Pitted green olives
Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion is translucent. Mix in ginger, coriander and parsley. Add salt and pepper to taste. Cook about 3 minutes. Wash and dry chicken pieces. Add these to spice mixture. Fry a few pieces at a time until golden brown on all sides. Add more oil, if needed. Add the broth and water. Cover and cook slowly for 40 minutes. Mix in lemons and olives and continue to cook 20 minutes longer, or until all ingredients are tender.
How To make Moroccan Style Chicken's Videos
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????
Moroccan Chicken Stew
Moroccan Chicken Stew is hearty and filling. It’s perfect for a winter dinner or any cool evening. Serve this over couscous or rice.
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1/4 tsp saffron threads (See Note 1)
1 large white onion, sliced thin (See Note 2)
4 celery ribs, chopped thin
1 tbsp olive oil
1 tbsp butter (or ghee)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp tomato paste
1 tbsp harissa
2 tbsp flour (or chickpea flour)
1 1/2 cups chicken stock
3 1/2 cups cooked chickpeas, (or 2-15 oz cans, drained)
1 1/2 lbs chicken breast, chopped
4 tbsp pesto
Instructions
In a small bowl add 2 tablespoons of cold water and crush the saffron threads on top. Set aside to bloom.
In a Dutch oven or deep skillet with lid, melt the butter and oil over medium high heat. When butter is melted add the onion, salt and cook for 4 minutes until softened. Add the celery, cumin, garlic powder and black pepper, stir to mix in, and continue cooking for another 6 minutes.
Add the tomato paste and saffron with water. Stir and cook another minute.
Turn heat to low. Sprinkle flour over the onion mixture and stir. Saute for 2 minutes to cook flour then add the chicken stock and stir, sauce will thicken. Cook another 2 minutes.
Add the drained chickpeas and chopped chicken, stir to mix thoroughly and cover with lid. Simmer for 10 minutes.
Divide into 4 bowls and top each with a tablespoon of pesto. Serve immediately.
Notes
1. Crush the saffron threads between fingers or grind into a powder before adding to the water. Some people add to hot water, some to cold or even sprinkle on top of an ice cube and allow it to melt before using. Do whatever is your preference.
2. Trim both ends from onion. Cut in half from root to tip and remove, discard skin. Place onion cut side down (with cut top and bottom vertical) and slice vertically across the grain, making thin, long strips.
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Moroccan Chicken Tagine
Chicken braised in a spice infused sauce with chickpeas and dried apricots. Just - YUM!
Moroccan-Style Chicken | Lemon And Olive Chicken Recipe | Easy and Simple| Without Tagine
Moroccan-Style Chicken
I love Moroccan food but do not have a tagine. This is my version of chicken with lemon and olive cooked without a tagine pot.
It tastes amazing - simple and easy to make and have lot of similarity with Indian cooking. Serve it on a bowl of plain couscous for the most authentic taste of Morocco.
Ingredients
Chicken - 1 Kg
Olive Oil - 1 tbsp
Olive (black/green)
Potatoes - 2-3 (cut into quarters)
Garlic - 5-6 cloves (sliced)
Cumin - 1 tsp
Salt - to taste
Marination
Lemon - 1 sliced (rings)
Onion - 1 large (cut to pieces)
Garlic - 1 tbsp (grated)
Ginger - 1 tbsp (grated)
Olive Oil - 1 tbsp
Vinegar - 1 tbsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt
Step 1: Marinate the chicken
Add the grated garlic, ginger, turmeric powder, salt, pepper powder, cumin powder and onions to the chicken thighs
Pour the vinegar and olive oil
Add lemon slices and rub all well
Marinate for minimum 3 hours or leave it overnight in refrigerator
Step 2: Prepare the dish
Heat oil in a pan
Add cumin seeds and garlic slices
Arrange all the chicken in single layer touching the bottom of the pan
Add the lemon slices, salt and quartered potato pieces on the edges
Cook in medium high heat, after 2-3 mins, slowly turn the chicken pieces
Cover and cook for 30-40 mins on medium flame, the chicken will get cooked in its own juice
When the chicken is almost cooked, add the olives, give it a toss
Cook it for few more minutes for the gravy to dry up
Moroccan-Style Chicken is ready to serve!
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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EASY MOROCCAN CHICKEN RECIPE
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INGREDIENTS USED:
6 chicken legs
Potatoes
1 onion
1 whole garlic
1 preserved lemon
1 lemon
1.5 Tbsp of ginger
1.5 Tbsp of turmeric
1.5 Tbsp of cumin
1 Tbsp of salt
1 Tbsp of Pepper
Coriander
Olive Oil
You can also add olives! I completely forgot!
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