Ingredients
-
2
-
4
-
4
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
2
-
1
Directions
Argana’s Moroccan Chicken, There are a lot of Moroccan chicken recipes here on zaar I’m posting this one anyway since it’s supposed to be a restaurant copycat , Hobbyzu! I had to discover your recipe soooooo many years after posting this recipe and it’s soooo a fantastic recipe We enjoyed this dish like something holy! It was sooooo wonderful tasty and delicious!I prepared some homemade bread (my Recipe #449099) This was a perfect combination with the tasty sauce of your chicken I had chicken with preserved lemons and olives in Fes (Marocco) and I prepared this several times without any recipe Today I tried to find one in food com and I found your recipe!Very similar to mine, but much more complete and tasty Indeed, I did some changes: ground ginger instead of fresh one and from the beginning all the ingredients directly together Please, please post more recipes!
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Steps
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1
Done
|
In a Large Tagine (terra Cotta Cooking Pot) or Non-Metallic Cooking Pot, Mix the Onions, Garlic, Ginger, Saffron, Olive Oil, Parsley, Cilantro, Cumin, Cinnamon, Turmeric, Paprika and Lemon Juice. |
|
2
Done
|
Add the Chicken and Toss Until All Pieces Are Coated. Cover and Let Marinate in the Refrigerator at Least 2 Hours or Overnight. |
|
3
Done
|
When Ready to Cook, Pour the Water Into the Tagine or Pot. Add the Salt and Pepper. |
|
4
Done
|
Place on the Stove and Bring to a Simmer Over Medium Heat. Let Simmer For 35 - 40 Minutes, Until the Chicken Is Cooked Through. |
|
5
Done
|
While the Chicken Is Cooking, in a Separate Saucepan, Bring the Olives and Preserved Lemon to a Boil. Let Cook For 10 Minutes, Then Drain. |
|
6
Done
|
Add the Olive Mixture to the Chicken 5 Minutes Before Serving. Serve Hot. |
|
7
Done
|
(please Note That the 2 Hour Chilling Time Is Included in the Prep Calculation.). |
