Traditional Moroccan Chicken
1
Person talking
I have tried several recipes for chicken with lemon & olives but it never did taste the same as I had while in Morocco. When visiting my Moroccan sister-in-law this week she showed me how it is traditionally made. Many times it is served with fried potatoes on top. (Peel & cut the potatoes into french fry length then fry until golden brown.) Smen is rancid butter similar to ghee but with spices added. It can be purchased online or at a Middle Eastern store. Prep time does not include marinating time.
- Ready In:
- 45mins
- Serves:
- Units:
1
Person talking
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
directions
- 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.
- Remove the flesh from the preserved lemon to be used in the browning mixture.
- 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.
- 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.
- 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.
- 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@FDADELKARIM
Contributor
@FDADELKARIM
Contributor
"I have tried several recipes for chicken with lemon & olives but it never did taste the same as I had while in Morocco. When visiting my Moroccan sister-in-law this week she showed me how it is traditionally made. Many times it is served with fried potatoes on top. (Peel & cut the potatoes into french fry length then fry until golden brown.) Smen is rancid butter similar to ghee but with spices added. It can be purchased online or at a Middle Eastern store. Prep time does not include marinating time."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply
-
I have tried several recipes for chicken with lemon & olives but it never did taste the same as I had while in Morocco. When visiting my Moroccan sister-in-law this week she showed me how it is traditionally made. Many times it is served with fried potatoes on top. (Peel & cut the potatoes into french fry length then fry until golden brown.) Smen is rancid butter similar to ghee but with spices added. It can be purchased online or at a Middle Eastern store. Prep time does not include marinating time.
