Basic instructions on how to cook Moroccan chicken, a tasty meal that is usually made with a mix of spices, olives, and preserved lemons:
Compile the Materials
To make this dish, you’ll need chicken pieces (thigh or drumsticks work well), green or purple olives, onions, garlic, olive oil, and a mix of spices like black pepper, turmeric, ginger, paprika, and cinnamon. People also often use fresh plants like parsley and cilantro. If you don’t have preserved lemons, you can use fresh lemon peel.
Put the chicken in a marinade
Combine the olive oil, herbs, spices, and crushed garlic in a bowl. Spread the marinade over the chicken pieces and set them aside for at least 30 minutes. For better flavor absorption, refrigerate them overnight.
Lastly, make the dish
A big pot or a traditional tagine is the best way to heat olive oil. After you add the onions, cook them until they’re soft. Put the chicken in the pan over medium-low heat and cook it until it turns brown. Put in the olives and preserved lemons cut into quarters. Then, add enough water or chicken stock to cover the chicken. Turn the heat down to low and cover the pot or tagine. Cook for thirty to forty minutes or until the chicken is soft and the sauce thickens.
Step 4: Serve and Appreciate
Add fresh parsley or cilantro to the top of the hot Moroccan chicken before serving. It goes excellent with fluffy couscous or warm, crusty bread to soak up the delicious sauce.
Enjoy your tasty, real Moroccan food!