Moroccan chicken: the recipe for a tasty and spicy second course
ingredients
Whole chicken (in pieces and without skin)
Extra virgin olive oil
all moroccan chicken it’s a second spicy and very aromatic typical of North African cuisine. It is a simple and tasty recipe, perfect to serve at an ethnic evening in the company of friends, or to take to the table as single dish rich and satisfying in combination with a serving of basmati rice.
It will take just a few minutes to prepare: the chicken, cut into pieces and skinless, is first browned in a pan with a base of oil and onion, and a spice mixthen it is gently cooked, covered with a lid, with the boiling vegetable broth and, finally, flavored with the zest of a lemon, a handful of olive green pitted and chopped parsley and cilantro. Once ready, keep the meat hot and serve it with its cooking juices, reduced for a few seconds over the heat.
The result will be a tasty and fragrant dish, soft and juicy to the bite, to be accompanied with a side dish of grilled vegetables and slices of homemade bread, for any lunch either dinner of family
We use a mixture of spices based on cinnamon, ginger and turmeric powder, but if you prefer you can enrich it with a teaspoon of paprika, a pinch of curry, a little crushed dry chilli or some cloves. You can substitute chicken stock for the vegetable broth if you like, or alternatively, for a creamier rendering, you can add a drop of coconut milk.
Find out how to prepare Moroccan chicken by following the step-by-step procedure and tips. If you liked this recipe, also try the chicken curry.
How to make Moroccan chicken
Step 1
Step 1
Finely chop the onions and let dry in a pan with a drizzle of extra virgin olive oil 1.
Finely chop the onions and let dry in a pan with a drizzle of extra virgin olive oil 1.
Step 2
Step 2
Add 1 teaspoon of ginger powder 2.
Add 1 teaspoon of ginger powder 2.
Step 3
Step 3
Spices with turmeric and cinnamon 3mix and stir with a wooden spoon.
Spices with turmeric and cinnamon 3mix and stir with a wooden spoon.
Stage 4
Stage 4
Place the chicken in the pan. 4.
Place the chicken in the pan. 4.
step 5
step 5
Brown the meat over high heat on both sides. 5.
Brown the meat over high heat on both sides. 5.
step 6
step 6
Cover with the hot vegetable broth 6.
Cover with the hot vegetable broth 6.
step 7
step 7
closes with a lid 7 and continue cooking for about 35 minutes.
closes with a lid 7 and continue cooking for about 35 minutes.
step 8
step 8
After the time has elapsed, remove the lid, perfume with parsley and cilantro 8finely chopped with a knife, and season with salt and pepper.
After the time has elapsed, remove the lid, perfume with parsley and cilantro 8finely chopped with a knife, and season with salt and pepper.
step 9
step 9
Add lemon zest 9.
Add lemon zest 9.
step 10
step 10
Stir, add the pitted green olives. 10 and continue cooking for about 15 minutes, or until the meat is tender and cooked through.
Stir, add the pitted green olives. 10 and continue cooking for about 15 minutes, or until the meat is tender and cooked through.
step 11
step 11
At this point, transfer the chicken to a serving plate and reduce the cooking liquid for a few minutes over high heat. eleven.
At this point, transfer the chicken to a serving plate and reduce the cooking liquid for a few minutes over high heat. eleven.
step 12
step 12
Sprinkle the Moroccan chicken with the thick and restricted sauce obtained 12bring to the table and serve.
Sprinkle the Moroccan chicken with the thick and restricted sauce obtained 12bring to the table and serve.
storage
Moroccan chicken can be kept in the fridge, in an airtight container, for 2 days Maximum.
