COOK
Rachid
Country
Morocco
YIELDS
4-5 Servings
TOTAL TIME
50 mins Cook
Ingredients
1 whole chicken (about 1.5 kg), cleaned and cut
whole 2 medium onions
finely chopped 3 garlic cloves, crushed ½ cup
vegetable oil + olive oil
1 tsp ground ginger
1 tsp turmeric
½ tsp black pepper
½ tsp paprika
1 tsp smen (optional)
Handful of chopped parsley and cilantro
Salt to taste
A few saffron threads soaked in warm water Water for cooking 1 tbsp honey or sugar (optional)
Preparation: Mix onions, garlic, spices, oils, saffron, smen, parsley, and cilantro. Coat chicken with the marinade and let it rest (preferably overnight).
Grilled Salad Ingredients:
2 green or red bell peppers
2 tomatoes
2 garlic cloves
Salt,
cumin
paprika
Olive oil
vinegar
In a pot, cook the chicken with the marinade over medium heat. Add water, cover, and simmer for 45–60 minutes.
Remove the chicken, brush with oil or butter, and roast in the oven until golden. Reduce the remaining sauce until thick. Add honey/sugar if desired.
Serve the roasted chicken with the sauce on top or on the side.
Second: Light Moroccan Salads (Grilled + Fresh)
Grill the tomatoes and peppers on an open flame or in the oven, then peel and finely chop them. Add crushed garlic, spices, olive oil, and vinegar. Serve cold with a sprinkle of chopped parsley on top