How to Cook Chicken in Moroccan Style

Moroccan-style chicken preparation time sixty 

minutes enough for eight people cooking method cook 

the ingredients for two kilos of chicken. Five grains of pickled lemons. 1/4 Cup ghee. Two large 

tomatoes are grated. A large grated onion. Six cloves of garlic mashed. Teaspoon of each of: salt, 

turmeric, cinnamon, saffron. Half a teaspoon of black pepper. Cinnamon stick. 1/2 Cup chopped 

parsley. 1/2 Cup chopped coriander A glass of water. 1/2 Cup of green olives. Prepare three grains of 

pickled lemon finely and cut the rest of the grains in half. Melt ghee in a large saucepan over medium heat, and far away from the fire. Place the chopped lemon in a deep bowl, add melted ghee, tomatoes, 

onions, garlic, spices, parsley and coriander, and turn the ingredients well. Add the chicken to the 

marinade and leave it well inside and out until the chicken is stuffed with spices and pickled lemon. 

Put the pickled lemon in the chicken put the chicken and the rest of the marinade in the amount 

previously used to dissolve the obesity, add the cinnamon stick and water and cover the pot and leave 

it on medium heat for about an hour until the chicken is cooked and consist of thick sauce liquids. 

Remove the chicken from the pot and add the olive beads to the thick sauce and cook for 10 more 

minutes. Place the chicken in a serving dish and pour over the sauce with the olives. Moroccan 

chicken Casserole The processing time of the ingredients twenty five minutes preparation time forty-

five minutes enough for six people cooking method cook the ingredients a tablespoon of olive oil. 

Ten small-sized peeled links. Kilograms of chicken divided into eight sections. 1/2 teaspoon of ginger 

powder. 1/4 teaspoon white pepper. Two tablespoons of chopped parsley. Two tablespoons of fresh 

chopped coriander. Medium sized tomato, peeled and chopped. Two sticks of cinnamon. A pinch of 

saffron. Two cubes of chicken broth. Medium sized carrot, cut into thick circles. Half a cup of green 

olives is loose in the nucleus. The preparation method Preheat olive oil in a large saucepan and lower 

the onion until the color is changed, and add the chicken pieces and heart for five minutes. Add 

ginger powder, white pepper, parsley, coriander, tomato, cinnamon sticks and the heart of ingredients 

well, and leave it for an additional five minutes at medium temperature. Add saffron, water, chicken 

bouillon cubes and a good heart, and leave the pot on low heat until it boils for a quarter of an hour. 

Add carrots and simmer for a third hour, add water if needed. Place the casserole in a serving dish 

and garnish with green olives