Hey guys. Today I’m showing you a new recipe. I am making a Moroccan roasted Chicken With Lemon And Olives. A traditional recipe of fried chicken with a delicious caramelized onion sauce. This recipe is a very famous dish serving at all Moroccan weddings or family reunions.
The ingredients of Chicken With Lemon And Olives.
For the ingredients. You will need three large chopped onions, 1/2 chopped preserved lemon, one tablespoon of chopped coriander, and parsley. Three minced garlic cloves and 1 teaspoon of ginger paste. And smen, it’s a Moroccan butter if you don’t have any it’s optional. Also 1 teaspoon of salt 1/2 a teaspoon of black pepper, half a teaspoon of turmeric, a large pinch of saffron threads, half a glass of oil.
I will use the onions, the sman, the butter, the oil, the preserved lemon, and the saffron. While cooking the chicken start to marinate the chicken for, minimum of two hours. Or if you have time overnight in a large pot, add the salt, the black pepper, the turmeric, the coriander, and parsley, Also ginger, and garlic, and water. Mixed well all the spices. You can add one chicken stock if you like, but it’s optional to make a hole in the chicken breast to fill it with the marinade to have a juicy Chicken With Lemon And Olives.
Marinate the chicken.
Now, marinate well the chicken from inside and under the skin. Then attach the chicken legs and the wings with a cooking string to have a nice Chicken With Lemon And Olives when you serve it. You put the pot on low heat to start cooking the chicken. Put the chicken on the breast and stir from time to time, so it doesn’t stick to the pot. Let the chicken cook on the breast for five minutes, and don’t forget to stir it from time to time so it doesn’t stick. After five minutes turn the chicken on its back. Do the same thing stirring from time to time so it doesn’t stick. Cook it on low heat on its back for five minutes.
See More: Indian Butter Chicken Recipe
After five minutes. add the onions and a quarter glass of water. Then turn the chicken back on his breast cover and let it cook for 10 minutes stirring the chicken from time to time. You don’t need to add any water as The onions will release the water after 10 minutes. Add the preserved lemon add the shmen “the Moroccan butter” if you have any, the saffron and so well. Then start freaking the chicken with a skewer on both sides to let the water out of the chicken cover, and let it cook for five minutes after 5 minutes. Add the oil and mix well cover and let it cook until the chicken is completely cooked. To check if the chicken is cooked prick it with a skewer and if the chews coming out is clear then the chicken is ready to adding With Lemon And Olives.
Remove the chicken from the pot. And transfer it into an oven tray. Set aside and let it rest and cover. Then continue cooking the onions until all the liquids have evaporated and the sauce has thickened and darkened a bit. Check the seasoning and if it needs salt just add the green olives without rinsing them. If the sauce is just right rinse well to leave so it doesn’t make your sauce too salty. And let it cook for a few minutes.
Roast the chicken.
Preheat the oven to 180 degrees. The sauce is ready. When is thick and have a nice golden color – Rose – chicken. Melt 1 tablespoon of butter, add 1/4 teaspoon of harissa chili paste, and half a teaspoon of paprika. Mix well this will give the chicken a nice golden color, spread the mixture all over the chicken on both sides. Then wrote the chicken hundred and eighty degrees for 10 minutes, or until Chicken With Lemon And Olives is golden brown.
When the chicken is cooked. Remove it straight away from the oven. Do not leave it in the oven even if the oven is off this will make your chicken too dry. And as you will see the butter mixture gives the chicken a very nice golden color. Don’t forget to remove the string from the chicken before serving to serve the Chicken With Lemon And Olives on a plate with a nice onion sauce all around the olives. You can also add some chips if you like with nice homemade bread.
Et voilà. We have a superb juicy and golden rose Chicken With Lemon And Olives in a Moroccan onion sauce. Believe me, you have to try this Moroccan roast chicken and you won’t be disappointed for sure now it’s your turn to make it.
Moroccan Chicken With Lemon And Olives
- 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
- 1 chicken well washed and dried
- For the roast chicken:
- 1 tbsp of melted butter
- ½ tsp of chilli paste optional
- ½ tsp of paprika