Moroccan fried chicken method
Chicken is one of the basic foods that people have relied on since antiquity, and it is one of the white meat that we use to prepare many delicious recipes
Roasted chicken the Moroccan way
the components
- Big chicken.
- Two finely chopped onions.
- half cup of olive oil.
- A teaspoon of grated ginger.
- Half a teaspoon of ground black or white pepper.
- A tablespoon of crushed garlic.
- saffron.
- Salt, to taste).
- food dye Half a cup of chopped coriander.
- Half a bunch of chopped parsley.
- A little Moroccan ghee (you can use salted butter).
- of Moroccan ghee (you can use salted butter).
- Lemon juice.
How to prepare
- We wash the chicken with the liver and heart with water well, then rub the chicken inside and out with salt, then put water in a deep bowl and add to it half a cup of vinegar, lemon juice with lemon peel and a spoonful of flour and put the chicken in the bowl and let it marinate for an hour, then raise the chicken The entrails are removed from the solution and washed with water, and the chicken is drained well from the water.
- Put the oil, ginger, black pepper, mashed garlic, saffron, dye, and Moroccan ghee, add the coriander and parsley in a saucepan over a low heat and heat them a little, then remove the pot from the heat and add salt and lemon juice and stir the ingredients.
- Put the marinade on the chicken and distribute it well on the outside and inside of the chicken.
- Put the chopped onions in a pressure cooker or a regular saucepan with a little ginger, salt, pepper and if there is any seasoning left, add it and put the chicken and liver on top of the onions and add a small cup of water.
- We put the pot on the medium heat, stirring the chicken from time to time until it begins to redden, and put a little water (about a cup), and leave the chicken to cook for forty-five minutes if it is a pressure cooker, but if it is a normal pot, the chicken will need fifty minutes to an hour.
- The sauce should be thick, and if there is a lot of broth, remove the chicken from the pot and leave the broth on a high heat until it becomes thick.
- Place the chicken in a serving dish, pour the sauce over it, and decorate the chicken with pickled lemons and olives.
Roasted Indian Chicken
the components
- Chicken (soaked in vinegar and washed with water).
- Half a cup of lemon juice.
- 1 teaspoon of salt (to taste).
- One teaspoon of masala spice.
- A teaspoon of paprika.
- A teaspoon of cumin.
- A teaspoon of grated ginger.
- Three tablespoons of olive oil.
- A tablespoon of crushed garlic.
How to prepare
- Put the spices with the oil and lemon juice in the electric mixer and mix them well with the mixer.
- Poke holes in the chicken using a sharp knife, then put the marinade on it and distribute it inside and out.
- Put the chicken on a large tin foil and pour the rest of the seasoning on it and close the tin well so that no air comes out of it.
- Put the tin-coated chicken on a tray and put it in the preheated oven, and leave it for an hour and a half or until it is cooked.
- Take out the chicken and serve it hot with grilled potatoes
