MOROCCAN-STYLE CHIKEN MHAMER

Moroccan-style chicken mhamer

A very tasty dish that we appreciate a lot in Morocco and that we serve on special occasions or when we receive. The chicken is cooked in a creamy sauce with a subtle blend of spices before being browned in the oven.

A few words about the recipe:

Roast chicken or chicken with olives and the very delicious Moroccan lemon that I accompany with mashed potatoes, potatoes, and vegetables such as fried carrots, etc. Roasted chicken is one of the popular dishes in Morocco and it is served on special occasions, it is often sliced during Ramadan with chicken pieces such as thighs or drumsticks.

Production: 

• Difficulty: Easy
• Preparation: 30 min
• Cooking: 1 h
• Total time: 1 h 30 min

Ingredients:

• 1.5 kg of farm chicken
• 2 minced onions
• 2 garlic cloves, minced
• chicken offal (liver)
• 2 c. minced cilantro and parsley
• 80 ml of oil
• 2 tbsp lemon juice
• 1 C. rancid butter
• 1 C. curved coffee turmeric
• 1 C. 1 tsp sweet pepper
• 1/2 tsp. 1 teaspoon ginger
• 1/4 tsp. 1 tsp cumin
• salt
• water
• some saffron filaments
• 1 candied lemon
• green or purple olives

Preparation:

Start by thoroughly washing the chicken by rubbing it with salt and fresh lemon, inside and out, rinse it and let it drain.

In a container, put the spices (leave a small part for the sauce), salt, garlic, parsley and chopped cilantro, lemon juice, add a little water and mix.

Coat the chicken with this indoor and outdoor marinade and marinate for half an hour.

In a casserole dish, put the oil, the rancid butter, the well-sliced ​​onion, the chicken offal cut into small pieces, add the rest of the spices, saffron, salt, put the chicken and sauté over medium heat for a few minutes, turning the chicken over all sides.

Add the rest of the marinade and two large glasses of water, two candied lemon slices, cover and cook until the chicken meat comes off easily.

During the cooking, turn the chicken from time to time so that it is cooked on all sides, if the chicken is not yet cooked and you find that there is not enough sauce, do not hesitate not add water and cook.

Remove the cooked chicken and put it in an ovenproof dish, before brushing it with a little butter and browning it in the oven for 15 to 20 minutes.

Add a handful of olives to the sauce and let it reduce until you get a smooth, thick sauce.

Place the chicken in the serving dish with its sauce and decorated with olives and candied lemon.

                                                                                           enjoy 💕