Recipe courtesy of Boujemaa Mars
Save Recipe Print
Total:
1 hr 35 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.

In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.

Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.

For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).

Cook in medium hot oven (350 degrees F) for 45 minutes.

Serve with fresh bread.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Caribbean Chicken

Recipe courtesy of Guy Fieri

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Cajun Chicken Pasta

Recipe courtesy of Ree Drummond

Katie Lee's Chicken Pot Pie

Recipe courtesy of Katie Lee

Citrus Chicken

Recipe courtesy of Guy Fieri

Jerk Chicken

Recipe courtesy of Cheryl Smith

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.