Friday , August 19 2022
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How to prepare Moroccan fried chicken

Chicken has been one of the staple foods that man has relied on since ancient times, and it is one of the white meats that we use to prepare many delicious recipes, and in this article we will tell you will present a recipe of Moroccan cuisine, which is fried chicken

Ingredients :

Big chicken

Two onions, finely chopped

half a cup of olive oil

1 teaspoon of grated ginger

Half a tablespoon of ground black or white pepper

1 tablespoon of crushed garlic

Saffron

Salt, (to taste)

Food coloring

Half a cup of chopped cilantro

Half a bunch of chopped parsley

1 teaspoon of Moroccan ghee (you can use salted butter.)

Lemon juice

The way to prepare

We wash the chicken with the liver and the heart well with water, then rub the inside and outside of the chicken with salt, then put water in a deep bowl and add half a cup of vinegar , lemon juice with lemon zest and a tablespoon of flour and put the chicken in the bowl and let it soak for an hour, then raise the chicken and viscera from the solution and wash it with water , and drain the chicken from the water.

Put the oil, ginger, black pepper, crushed garlic, saffron, coloring and Moroccan ghee, and add the cilantro and parsley in a saucepan over low heat and heat them a little, then remove the pan from the heat and add the salt and lemon juice and stir the ingredients.

Put the marinade on the chicken and distribute it evenly on the outside and inside surfaces of the chicken

Put the chopped onions in a pressure cooker or a regular pot with a little ginger, salt and pepper, and if any of the seasoning remains, add it and place the chicken and liver on the onion and add a small cup of water

We put the pan on a medium heat, stirring the chicken from time to time until it begins to brown, and put a little water (about a cup), and let the chicken cook for forty-five minutes if it is a pressure cooker, but if it is a normal pot, the chicken will need fifty minutes to an hour

The sauce should be thick. If there is too much broth, remove the chicken from the pot and leave the broth on high heat until it becomes thick.

We put the chicken in a serving dish, pour the sauce on it and decorate the chicken with pickled lemon and olives

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