Tuesday, November 6, 2012

Moroccan Chicken

There are many ways to Roast a chicken in the Moroccan cuisine this is one of them , The roasting method calls for marinating whole chickens with a Moroccan spice rub, and then slow-roasting the chickens the next day.Once you put the Chicken in the Oven your Job is done.


1        Whole Chicken washed and Drained 
1        Teaspoon Salt 
1        Teaspoon Ginger
1/2     Teaspoon black Pepper
1/4     Teaspoon saffron threads, crumbled
3        Garlic minced 
1/2     Teaspoon Turmeric 
1/4     Teaspoon Ground Cloves 
1/4      Cup Olive Oil
1/2      Cup Chopped cilantro and parsley 
1/4      Preserved Lemon 
1/3      Chopped Olives
1 to 2 medium yellow or white Onions 

To Clean the Chicken :

Salt for scrubbing
1/2 Cup Vinegar 


1-  to Clean your Chicken : get some Salt and start Scrubbing it all over from inside an outside then put it in big bowl adding the 1/2 cup vinegar and cover it with water for 30 min , after that remove it , wash it with the regular water and let it drain .

2- for the marinade: in a pan put the 1 Teaspoon Salt , Ginger , black Pepper , 2 minced Garlic , 1/2 Teaspoon Turmeric , Ground Cloves , the Pure saffron , 1/4 Cup Olive Oil, and the 1/2 Cup  Cup Chopped cilantro and parsley , heat all the ingredients over low heat for 1 to 2 min then turn off the Heat and add the preserved Lemon peel and the Chopped Olives.

3- Scrub the Drained Chicken with the marinade from inside and outside , tie the Chicken and let it spend the night in the Fridge covered with Plastic food wrap.

4- the next day Prepare the Sauce: in big pan , over medium heat , add 1 TBS olive Oil , 1 or the 2 medium Onions Chopped , 1 Minced Garlic , 1 TBS parsley and cilantro , 1/2 Teaspoon ginger , 3/4 Teaspoon Black pepper , 1/4 Teaspoon turmeric , and pinch of Ground cloves , add one Cup of water after the onions are cooked little bit and Bring to Boil , low little bit more the Heat and put the Chicken on the Sauce and cover , remember to Flip it on all sides from time to time during 30 min .

5- Preheat  the Oven At 420 degrees F Put the Chicken in pan , and let roast in the oven until completely Brown. 

6- in the mean time wash 1/2 cup of whole Olives , and add them into the sauce and let simmer until it thickens or you can let it watery for the rice .

P.S:  If the Top of your Chicken Brownish faster than the sides put a Piece  of Aluminum Foil in Form of  ^  to give the sides enough time to Brownish as well without burning the Top of it . 

- you can serve it with rice , or Bread and French fries or chips. 



  1. tbarkelah 3lik a nsirin ma3andi mansalek, bonne idde de faire connaitre la cuisine marocaine, u are the best

  2. thx Khadija for your Visit i hope you gonna like it too