Moroccan Chicken … Flavour Sensation

Moroccan Chicken … Flavour Sensation | Dinners in Canada

Рет қаралды 21,815

8 ай бұрын

Hi Folks,
I made Moroccan Chicken for dinner. This recipie never ceases to amaze. There are many different versions however I fnd this method is the most accessible to the average home Chef. The flavor is Magnificant. A little spicy, herby and incredibly robust;
Here is the recipe and possible substitutes.
Ingredients:
500g to 1kg of chicken pieces, on the bone.
2 spoonfuls plain yogurt
1 finely chopped onion
12 or so green and black olives - use good quality, not Jarred in Brined
3 tbps Olive oil
2 Tbsp Ghee - subsitute Butter but add at same time as olives
Marinade
1 Tbsp extra virgin olive oil(for marinade)
1 cup chopped Parsley
1 cup chopped cilantro
4 Cloves Garlic
1-2 preserved lemons - substitute Zest of 1 small lemon(1TBSP)
1 tsp cumin
1 tsp Paprika
1 Tsp black Pepper
1 Tsp Salt
2 Tbsp Harrisa - no substitute, can be found in jars in most stores today. Try to get Fresh if possible from Middle Eastern Grocery store
30 strands of Saffrom - to substitute 1/2 tsp tumeric/1/2 tsp smoked paprika
1 pinch of white sugar
Instructions:
Take 30 strands of Saffron and grind into powder with a pinch of Sugar. Once ground place in mortar 1 cube of ice. Allow to slowly melt, this will bring out the best Saffron flavor.
Combine marinade ingredients including Saffron water and Blitz wth blender/food processor.
Seperate the skin slightly from chicken to ensure the marinade can cover every surface, then apply Marinade thoroughly. Leave for at least 30 mins, preferably 2 hours in fridge(covered)
To Cook:
Add in 3 tbsp of Olive oil, and 2 Tbsp of Ghee into a saute pan, or a tagine. If using Butter do not add now.
Add 1 very Finely chopped onion. This will eventually melt into the sauce. Simmer on medium heat until very soft. Add chicken pieces, place on high and cook 10 minutes to release juices from chicken.
Lower heat to low/medium and gently Simmer for 25 minutes. Check doneness. The meat should very easily pull away from bone.
Add olives, 1/2 juice lemon(optional) and butter(if using). Add 2 scoups of yogurt(optional). Simmer another 10 minutes.
Serve hot, and eat with crusty bread and flat bread.
It is incredible, I hope you give it a try.

Пікірлер: 16

@abdulsaboor7654

Mashallah 👌👌 lock so good 😍😍

@lesleyclough1626

Looks terrific Anie!!! ❤️

@KhmerFood_II

Great recipe, I love your sharing ❤ keep in touch

@aidacordero7122

It looks amazing...

@alanshepherd4304

I think I would eat that with couscous!! Quick question!! If using preserved lemon, what part of the lemon do you use??🤔🇬🇧

@VivaciousElizabeth

I enjoyed watching this video. I cook a little bit of everything too. Nice to find another cook who takes chances and maybe enjoys happy accidents like myself. Sorry if that is an assumption. I looked at a few past videos.