Moroccan Chicken
Ingredients
1 nice big chicken
1 large onion, chopped
2 tomatoes, chopped
2 big moroccan pickled lemons
Green olives (pitted)
1-2 cups water or chicken broth
Olive oil, salt
2 tsp of Ras El Hanout
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
1-2 cups water or chicken broth
Instructions
- Preheat oven to 250°C
- Rub oil all over chicken and sprinkle with salt.
- Bake in oven for approximately 1 hour.
- While chicken is roasting, chop onions and brown in a little olive oil
- in a large pan.
- Add Ras El Hanout, cumin, turmeric, and pepper to onions.
- Cook about 10 minutes, stirring, until onion is cooked.
- Add chopped tomatoes. Cut lemons into small slices and add to pan.
- Add a little water (or chicken broth) and let simmer, adding liquid
- regularly to always have just the right saucy-juicy consistency.
- When chicken is done, take out of pan and carve, then arrange on a
- serving platter and keep warm.
- Mix the “jus”of the chicken in with the sauce and pour sauce around chicken.
- Serve immediately with plain couscous
