I'll walk you through the recipe step by step. Are you with me?
Ingredients:
- Two chickens washed with lemon, salt, and ginger
- 2 kilograms of chopped onions
- 2 tablespoons of parsley and cilantro
- Vegetable oil and olive oil
- Half a preserved lemon
- 1 tablespoon of chicken spices (if available)
- Red olives
- lemon juice and onion powder
- Garlic, bouillon cube
- Pepper, turmeric, ginger, salt
- Chicken liver
- the mustard, ghee or butter, and harissa mixture , 1 tablespoon of honey
- Water
preparation steps:
First, start by marinating the chicken. For this, place the marinade spices,1 tablespoon of chicken spices if itsn't available (salt, ginger, and turmeric) in a small bowl. Then, add the peeled and grated garlic, cilantro and parsley. Add water and mix the ingredients well.
1. Start by marinating the whole chicken inside and out with this mixture and let it sit for a full two hours.
2. chop the onions, then place them in a suitable pot. Add enough water to cover the chicken.
3. Add lemon juice and onion powder, then place it on the heat, ensuring to stir well so it doesn't stick to the pot. Let it cook until done.
4. Remove the chicken from the pot, saving some of the broth on the side. Place the chicken liver in a pot, covering it well with water. Add vinegar and boil it, then strain it.
5. Add the liver to the chicken broth after adding the chopped onions and lemon juice. Let it cook until it dries completely, leaving only the sauce, then add a tablespoon of oil.
6. Next, brush the chicken with a mixture of mustard, ghee, and harissa. Place the chicken in a baking dish and put it in the preheated oven for a specified time until the chicken is nicely browned on both sides. Serve hot on a suitable platter with any type of rice and salad.
Enjoy this flavorful Moroccan roasted chicken with daghmira , a dish that embodies the rich culinary heritage of Morocco and is sure to impress your family and friends at any gathering. ou can pair it with some crispy fries. Bon appétit!
