Chicken is considered one of the basic foods that humans have depended on since ancient times. It is one of the white meats that we use to prepare many delicious recipes. In this article, we will present to you a recipe from Moroccan cuisine, which is fried chicken, a recipe from Indian cuisine rich in spices, and a method for preparing spicy Indian fried chicken.
Roasted chicken in the Moroccan style
Ingredients
- Big chicken.
- Two finely chopped onions.
- half cup of olive oil.
- A teaspoon of grated ginger.
- Half a spoon of ground black or white pepper.
- A tablespoon of crushed garlic.
- saffron.
- Salt, to taste).
- food dye
- Half a cup of chopped coriander.
- Half a bunch of chopped parsley.
- A teaspoon of Moroccan ghee (salted butter can be used).
- Lemon juice.
How to prepare
- We wash the chicken with the liver and heart well with water, then rub the chicken inside and out with salt, then put water in a deep bowl and add half a cup of vinegar, lemon juice with lemon peel and a spoonful of flour. Place the chicken in the bowl and leave it to soak for an hour, then remove the chicken. Remove the entrails from the solution, wash them with water, and drain the water well from the chicken.
- We put the oil, ginger, black pepper, crushed garlic, saffron, dye, and Moroccan ghee, add the coriander and parsley in a pot over low heat and heat them a little, then remove the pot from the heat, add salt and lemon juice, and stir the ingredients.
- Put the marinade on the chicken and distribute it well on the outside and inside of the chicken.
- Place the chopped onions in a pressure cooker or regular pot with a little ginger, salt, and pepper. If there is any seasoning left, add it. Place the chicken and liver on top of the onions and add a small cup of water.
- Place the pot on medium heat, stirring the chicken from time to time until it begins to brown. Add a little water (about a cup), and leave the chicken to cook for forty-five minutes if it is a pressure cooker. If it is a regular pot, the chicken will need fifty minutes to an hour.
- The sauce should be thick. If there is a lot of broth, remove the chicken from the pot and leave the broth on high heat until it thickens.
- Place the chicken in a serving dish, pour the sauce over it, and decorate the chicken with pickled lemon and olives.
Roasted Indian chicken
Ingredients
- Chicken (soaked in vinegar and washed with water).
- Half a cup of lemon juice.
- A teaspoon of salt (to taste).
- A teaspoon of masala spice.
- A teaspoon of paprika.
- A teaspoon of cumin.
- A teaspoon of grated ginger.
- Three tablespoons of olive oil.
- A tablespoon of crushed garlic.
How to prepare
- Place the spices, oil and lemon juice in an electric blender and mix them well with a blender.
- We make holes in the chicken using a sharp knife, then put the marinade on it and distribute it inside and out.
- Place the chicken on a large piece of tinfoil, pour the rest of the marinade over it, and close the tin well so that no air comes out of it.
- Place the foil-wrapped chicken on a tray and place it in the preheated oven, leaving it for an hour and a half or until it is cooked.
- Remove the chicken and serve it hot with roasted potatoes.
