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Moroccan chicken

Moroccan chicken

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With this recipe I want to participate in the challenge launched by Cristina Toth ,, ,, and Just T. Inspired by the tea ,, Herbal Infusion Sweet Chai ,, from the First Class category, I made a light and very fragrant preparation!

  • 2 boneless chicken legs
  • 1 can of diced tomatoes
  • 1 bunch of green onions
  • 2 cloves of garlic
  • grated peel of a lemon
  • 2 teaspoons paprika (sweet, hot or smoked)
  • 1 teaspoon cumin powder
  • 1 / teaspoon cinnamon
  • 150 g unsalted black olives
  • oil
  • salt
  • parsley

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Moroccan chicken:

Spices, lemon peel and finely grated garlic, a pinch of salt plus 2 tablespoons of oil, mix well.

Cut the meat into cubes and pass through the aromatic mixture. Leave to cool for 15 minutes.

The larger chopped onion is hardened. Add the pieces of meat and very little water and let it simmer for about 10 minutes, stirring constantly. Add the diced tomatoes and olives and adjust the salt to taste.

Boil everything for about 10 minutes on high heat, after which the food is ready.

When serving, sprinkle with lemon peel and chopped parsley.

Good appetite!

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Heat the sunflower oil in a pot, then put the chicken, onion, spices, parsley and tomatoes, mix well and leave on the fire for about 5 minutes. Then add enough water to cover the chicken well and pass it with 2-3 fingers and let it boil well. In the meantime, we take care of the couscous. Put the couscous in a bowl, put the oil, a little salt and a little water on it and mix well. Let the couscous rest for 5 minutes and transfer it to a steam sieve or a pasta strainer and place it on top of the pot in which the meat is boiling. When the meat has started to boil, add the carrot and the sweet potato. After the couscous has been steaming for about 10 minutes, transfer it again to a bowl, add a little water, stirring with your hands to break up the semolina grains and put it back on the steam. We do this operation again after another 10 minutes. When the carrot is almost cooked, add the zucchini, zucchini, fennel and let the vegetables boil well. Before 5 minutes of stopping the fire, add the boiled chickpeas. We stop the fire and mount the plate. On a large plate we put the couscous in the shape of a pyramid. All around we put the zucchini, carrots and sweet potato standing. We put the meat on top of the pyramid and the fennel leaves on top of the meat. We put the chickpeas around and then we pour all over the plate from the juice in which they cooked the meat and vegetables.

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We serve the Moroccan couscous with hot chicken with the juice so that everyone can put more if they want.

Moroccan chicken

A recipe delicious of Moroccan chicken from: chicken legs, onions, celery leaves, bell peppers, tomatoes, cumin seeds, raisins, olives, tomato paste, potatoes, sour cream, salt and pepper.


  • 4 small chicken legs
  • 2 onions
  • 2 bundles of celery leaves
  • 1 bell pepper
  • 2 tomatoes
  • 1 tablespoon cumin seeds
  • 100 g raisins
  • 100 g olives
  • 4 tablespoons tomato paste
  • 4 potatoes
  • 4 tablespoons sour cream
  • pepper
  • salt

Method of preparation:

Peel the chicken legs, wash them and place them in a large tray. Peel and wash the onion, celery leaves and pepper. Finely chop the onion, diced pepper and finely chop the greens. Peel a squash, grate it and cut it into cubes.

Place the vegetables, raisins and olives over the thighs, sprinkle cumin and salt to taste, then pour the tomato paste dissolved in 200 ml of water. Cover the tray with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle the legs with the sauce from the pan and leave the pan in the oven for another 25 minutes without covering it, so that the sauce and chicken are browned.

While the chicken is in the oven, wash the potatoes, prick them with a fork and bake them in the oven. Allow the baked potatoes to cool slightly, then peel them. Serve a chicken leg with vegetable sauce and a garnish of potatoes sprinkled with cream.

Moroccan couscous with chicken & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, I came back with a new Moroccan recipe. I prepared for you couscous with chicken, Moroccan national food. First of all, I want to tell you a little about couscous. The word couscous means that semolina made from durum wheat (mandatory) and also represents this dish composed of this semolina cooked on steam with a meat soup (chicken, beef, lamb) flavored with various spices and accompanied by many vegetables. In Morocco, the chicken couscous recipe is prepared ONLY on steam, in a special bowl (you can see mine in the video), over the pot in which the meat and vegetable soup is boiled.

Traditionally, its preparation takes about two hours for the semolina to have the right texture. In Europe we find only instant couscous (at least that's how I found it) which is already boiled and dried and ready in 10-15 minutes. The instant couscous is prepared by putting equal parts of this semolina and equal parts of hot water, a little salt and a little oil, then letting it swell in a covered bowl. Of course you can steam it and it will be ready in 30 minutes.

I want to add that there is no universal recipe for couscous with chicken, each housewife having her own recipe for couscous, especially since this dish is traditional in Morocco, Tunisia, Algeria and Libya. In Morocco it is usually eaten on Fridays, after the Dhuhr prayer at lunch or at weddings & # 8222 baptisms & # 8221 and other important events. To serve it, there are some clear rules because, as you well know, Moroccans like their food to look good. The couscous is placed on the serving platter (usually a huge plate because in Morocco everyone eats from the same plate) in the shape of a pyramid.

Around the pyramid, the vegetables are placed nicely and on top of the pyramid, the meat is placed, sprinkling everything with the delicious juice in which the meat and vegetables were boiled. The result is absolutely delicious, amazing, a symphony of flavors and colors and an extraordinary taste. It's worth trying it at least once but I'm sure it won't be the only time. If you want to impress your guests, this is the perfect recipe. I am convinced that everyone will like it. In my house, it always makes a fuss.

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Moroccan chicken tagine and quinoa flavored

For a long time I really wanted a tagine dish and look that Santa Claus remembered and gave it to me as a gift. The tajine dish is originally Moroccan, made of clay or ceramic, consisting of a round base and a conical lid that has an opening at the top and allows the food to cook slowly in the steam that recirculates inside, giving a special taste, terrible good.

The tajine pot can be used both in the oven and on the stove (it would be safer to use a heat diffuser on the stove). Requires a purchase initiation ritual that I have sacredly observed: immersed for 2 hours in cold water, dried, put in the oven for 2 hours and gradually heated to 150 degrees C (not indicated to have changes sudden temperature) and if not glazed, greased with olive oil.

The cooking time in a tajine dish is longer, the oven must have a temperature between 160 and 180 degrees C, but the taste says that it is well worth every second.

The recipe for tagine is inspired by Laura Adamache's website, but soon I will prepare a traditional Moroccan recipe that I can't wait to try.

-1 tablespoon grated turmeric

-50 g pitted olives

-100 g beef soup (or lukewarm water)

-3 tablespoons raw sesame oil

-1/2 cup white wine or dry roses

-1 teaspoon curry powder

The chicken is mixed with the ginger and garlic given by the small grater, turmeric powder, salt and pepper. Cover the bowl with cling film and leave in the fridge for at least half an hour. Then fry in sesame oil in a non-stick pan until it takes on color on both sides (about 10 minutes).

Place the fried meat and oil in the pan, place the sliced ​​tomatoes and the olives in the pan. Pour the beef soup lightly on the edge of the bowl on which we then place thin slices of lemon. Sprinkle a little more salt on top and put in the oven that we set at 180 degrees C for 90 minutes.

We wash the quinoa under a stream of cold water and then leave it to hydrate for a few hours. It drains water very well. Temper the chopped onion jullienne in olive oil with a little salt. When it has softened, add the quinoa and curry powder and stir continuously for 5-6 minutes. Then pour the tomato juice, wine and water and add salt and pepper. When the sauce starts to boil, leave it on the fire for another 15 minutes, then stop and let the quinoa rest for a while.

Dinner with African flavors - Moroccan style chicken with lemon and olives

Moroccan cuisine is full of surprises and even a common stew acquires exotic flavors. Lemon gives it flavor, along with ginger. Originally, this dish is prepared in a cauldron, but if you do not have it in the kitchen you can also use a large pan. The secret to a thick and tasty sauce is to not add a drop of water during cooking and let the sauce drop until the onion softens and is easy to crush with a spoon.

Wash the chicken and let it drain.

Squeeze the tool from one lemon and cut the second lemon into 8 slices.

Heat the oil in a pan over medium heat. Saute chopped onion with salt and pepper until golden. Add the crushed garlic cloves, paprika, cumin and ginger and cook for 1-2 minutes.

Pour the chicken soup and bring the mixture to a boil.

Season the chicken pieces with salt and pepper and put them in the pan with the lemon slices.

Cover with a lid and simmer for 25-30 minutes until the meat is cooked through.

Remove the pieces of meat on a plate, add the previously squeezed lemon juice and the whole olives and cook for another 5 minutes until the sauce starts to thicken. Add more salt and pepper if needed and turn off the heat.

Serve the chicken with hot sauce, decorated with lemon and olive slices and a garnish of baked potatoes.

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Video: Music of Morocco: Home Traditional Music


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