Traditional Moroccan Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 whole chicken
• 1 tablespoon olive oil
• 1/2 teaspoon smen, softened
• 2 large garlic cloves, peeled & grated
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 -3 onions, chopped
• 2 tablespoons olive oil
• 1 tablespoon canola oil
• 2 teaspoons ginger
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon powdered saffron
• 1/2 teaspoon smen
• 1 tablespoon fresh parsley, finely chopped
• 1/2 preserved lemon, rinsed (rind only, sliced)
• 1/2 cup green olives, cracked & pitted
• 1/2 preserved lemon, fleshly insides (remove seeds)
• 1/2 teaspoon smen
• 1 teaspoon butter
• 1 pinch saffron

Recipe

• 1 poke small holes in the chicken with a skewer. mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. let sit in the refrigerator for at least 6 hours.
• 2 remove the flesh from the preserved lemon to be used in the browning mixture.
• 3 place the chicken in a large pressure cooker. then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. seal with the lid & cook for 20 minutes (after it begins to hiss). poke with a fork to make sure that the chicken is done & no blood leaks out.
• 4 mix the ingredients for the browning mixture in a small bowl. once the chicken is done cooking remove it & place on a baking pan. coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
• 5 simmer the sauce over medium heat until it thickens, around 10 minutes. if you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
• 6 place the chicken in the center of a large serving dish. pour the sauce & fried potatoes (if using) over the chicken. serve hot with thick bread.