Traditional Moroccan Chicken Recipe

Name: Traditional Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 whole chicken; 1 tablespoon olive oil; 1/2 teaspoon smen, softened; 2 large garlic cloves, peeled & grated; 1 tablespoon fresh parsley, finely chopped; 1/2 teaspoon turmeric; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Sauce; 2 -3 onions, chopped; 2 tablespoons olive oil; 1 tablespoon canola oil; 2 teaspoons ginger; 1 teaspoon turmeric; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon powdered saffron; 1/2 teaspoon smen; 1 tablespoon fresh parsley, finely chopped; 1/2 preserved lemon, rinsed (rind only, sliced); 1/2 cup green olives, cracked & pitted; Browning Mixture; 1/2 preserved lemon, fleshly insides (remove seeds); 1/2 teaspoon smen; 1 teaspoon butter; 1 pinch saffron

Servings: persons

Marinade
1 whole chicken
1 tablespoon olive oil
1/2 teaspoon smen, softened
2 large garlic cloves, peeled & grated
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
Sauce
2 -3 onions, chopped
2 tablespoons olive oil
1 tablespoon canola oil
2 teaspoons ginger
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon powdered saffron
1/2 teaspoon smen
1 tablespoon fresh parsley, finely chopped
1/2 preserved lemon, rinsed (rind only, sliced)
1/2 cup green olives, cracked & pitted
Browning Mixture
1/2 preserved lemon, fleshly insides (remove seeds)
1/2 teaspoon smen
1 teaspoon butter
1 pinch saffron

1
Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
2
Remove the flesh from the preserved lemon to be used in the browning mixture.
3
Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out.
4
Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
5
Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
6
Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Marinade, 1 whole chicken, 1 tablespoon olive oil, 1/2 teaspoon smen, softened, and more.

Yes, Traditional Moroccan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Traditional Moroccan Chicken

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