Ingredients
- Rock salt
- 1 whole large chicken, cut into 8 pieces
- 1 tablespoon white wine vinegar
- 5 tablespoons olive oil
- 1 large bunch fresh cilantro, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon real saffron
- Pinch fine salt
- 1/2 pound onions, chopped
- 5 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/4 pound gizzards, optional
- 1/4 pound chicken liver, optional
- 1/4 cup mixed olives, pitted
- 3 small preserved lemons
- Serving suggestion: bread
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.
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By ritna.rosa_10566126
Hackensack, NJ
on April 19, 2011
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The preserved lemons gave a bitterness to this dish.
If I make it again, I would'n use the preserved lemons.
Maybe I swap for lemon zest.
By james.granger
Spokane, WA. USA
on March 11, 2011
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This was my second attempt at this dish, the first time was pretty good. On the second attempt I replaced the paprika with the more traditional Poivron Rouge (Ground red bell pepper and used a authentic Moroccan Tagine. This dish came out fantastic.
By bap9876_13162186
Holmes Beach, 48
on September 19, 2010
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This is a most confusing recipe to follow as others have said. This is how I maneuvered through it: I used cilantro AND coriander; I did wash the chicken as directed (this step probably removes impurities and makes the chicken potentially tastier. I used olive oil, was happy with it, and didn't think it made the dish too oily. I marinated the chicken for a full 24 hours. I used a large Dutch oven in the oven for a little longer than called for - 60 minutes (I made this at 7000 Feet altitude.
I even made a version of preserved lemon by following the directions of the first reviewer from Texas. However, the oven should be lower than she said - try 350 instead of 425-450.
With all this said, this was one of the yummiest dishes I have ever had! I plan to serve it again, this time for dinner guests.
Read all 11 reviews