Try our recipe chicken Moroccan an Arabic foods w/ Special seeds
make yummy w/ The meal is traditionally served directly from the tagine or on a communal plate,
with each person eating from his own side of the dish. Serve Moroccan bread for scooping
up the chicken and sauce.👌👌👌
- 1 whole chicken (with or without skin, cut in half or into pieces)
- 1/4 to 1/3 cup olive oil
- 1 medium onion (sliced into rings)
- 1 medium onion (finely chopped)
- 3 or 4 cloves of garlic (finely chopped)
- 1 tablespoon nigella seeds, (toasted lightly and ground)
- 1 tablespoon nigella seeds (toasted lightly and left whole)
- 1 teaspoon salt
- 1 teaspoon turmeric
- 3/4 teaspoon ginger
- 3/4 teaspoon white pepper
- 1/2 teaspoon saffron threads, crumbled
- 1 cinnamon stick (optional)
- 1/4 teaspoon smen (optional)
- 1/2 preserved lemon (cut into 2 quarters, optional)
- A handful of red or violet olives (optional)
- 1/3 cup water
- A handful of cilantro sprigs (tied into a bouquet)
Pour the olive oil into the base of a tagine or the bottom of a wide pot or Dutch oven. Distribute the sliced onion over the bottom.
In a bowl, toss the chicken with the chopped onion, garlic, ground nigella, whole nigella and spices. Arrange the chicken bone side down in the center of the tagine or pot, and distribute the chopped onions all around.
Swirl 1/3 cup of water in the bowl to clean it of the spices, then add the water to the tagine or pot. If using smen, add it to the liquids.
Garnish the tagine with the cilantro bouquet, lemon and olives. Follow one of the cooking methods below.
5. Cook the chicken for one and a half to two hours or until very tender, interrupting the cooking only to check on on liquids.
Keep an eye on the level of the liquids during cooking to avoid scorching the chicken, adding a little more if necessary. Once the chicken is cooked, be sure to reduce the liquids (if necessary) to a thick sauce, discard the cilantro, and serve.