Moroccan fried chicken method

Chicken is one of the staples that people have relied on since ancient times, and it is one of the white meats that we use to make many delicious dishes.

Moroccan fried chicken
Big chicken. Two finely chopped onions. half a glass of olive oil. A teaspoon of grated ginger. Half teaspoon ground black or white pepper. A tablespoon of minced garlic. saffron. Salt to taste). food coloring Half cup chopped coriander. Half a bunch of chopped parsley. A teaspoon of Moroccan ghee (you can use salted butter). Lemon juice.

How to get ready

We wash the chicken with liver and heart well with water, then rub the chicken inside and out with salt, then pour water into a deep bowl and add half a glass of vinegar, lemon juice with lemon zest and a spoonful of flour to it and put the chicken in a bowl and let it marinate for an hour , then lift the chicken. The insides are removed from the solution and washed with water, and the chicken is well drained from the water. Place the oil, ginger, black pepper, mashed garlic, saffron, dye and Moroccan ghee, add the coriander and parsley to a saucepan over low heat and heat them up a little, then remove the saucepan from the heat and add the salt and lemon juice and stir the ingredients. Apply the marinade to the chicken and spread it well on the outside and inside of the chicken. Put the chopped onion in a pressure cooker or regular saucepan with a little ginger, salt, pepper and, if seasoning is left, add it, and on top of the onion, put the chicken and liver and add a small cup of water. We put the pan on medium heat, stirring the chicken from time to time until it starts to turn red, and pour in a little water (about a glass), and leave the chicken to cook for forty-five minutes if it is a pressure cooker. , but if it’s a regular pot, the chicken will need fifty minutes to an hour. The sauce should be thick, and if there is a lot of broth, remove the chicken from the pan and leave the broth over high heat until it thickens. Place the chicken in a serving dish, pour over the sauce and garnish the chicken with pickled lemons and olives.

Roasted Indian Chicken

Chicken (soaked in vinegar and rinsed with water). Half a glass of lemon juice. 1 teaspoon salt (to taste). One teaspoon of masala spice. A teaspoon of paprika. A teaspoon of cumin. A teaspoon of grated ginger. Three tablespoons of olive oil. 1 tablespoon minced garlic
How to get ready

Put spices with oil and lemon juice in an electric mixer and mix well with a mixer. Poke holes in the chicken with a sharp knife, then coat the chicken with the marinade and spread it inside and out. Place the chicken on a large piece of foil, pour the rest of the seasoning over it, and close the tin well to prevent air from escaping. Place the tinned chicken on a baking sheet and place it in the preheated oven and let it rest for an hour and a half or until done. Remove chicken and serve hot with fried potatoes.

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