Скачать или смотреть POULET RÔTI CITRON A LA MAROCAINE. MORROCAN ROASTED CHICKEN.

Poulet M'qualli rôti et citron confits avec daghmira recette facile cuisine marocaine. Classic Moroccan Chicken M’qualli and roasted with Preserved Lemon, Olives and Daghmira (Onion Sauce), recipe below :
For the chicken and the marinade
3.3 lb chicken with its giblets, - previously brined
1/2 tsp salt
a generous pinch of saffron threads
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground black/white pepper
1 tsp smen
1 tbsp chopped coriander and parsley
For the cooking sauce
1/4 cup olive and vegetable oil, - mixed
3 medium-size onions - finely chopped (see instruction in the daghmira section below)
1 tsp turmeric
2/3 tsp salt
2 garlic cloves - crushed or grated
3 or 4 chicken livers - (optional)
1 tsp ground ginger
1/2 preserved lemon,
For garnishing
1/4 cup purple or green olives - finest quality
juice of 1 lemon
Marinating and prepping
Make the marinade: In a small glass, top the saffron threads with 1/4 cup of hot water and set aside for about 10 min. Stir in salt, turmeric, ginger pepper and smen.
Cut the chicken into pieces and transfer them a large bowl. Add the marinade, turning and rubbing each piece to coat it thoroughly. Cover and let it absorb the spices for a minimum of 1 hour or overnight.
Cooking
Transfer the chicken and marinade to a deep cooking pot with a heavy bottom (or a tagine). Add the giblets, the finely chopped onions, garlic, and the rest of the spices. Top with 1/4 cup of water.
Bring to a simmer for 10 to 15 minutes over medium heat while tossing the meat a few times. You may cover the pot during this step and uncover it to stir.
When the water seems to have mostly evaporated and the meat has changed color from all sides, add the oil and enough hot water to cover 2/3 to 3/4 of the chicken.
Cover and let simmer until the chicken is cooked through and has become tender to the touch. The liquid should have mostly reduced by now. Regularly check the bottom of the pot to prevent any burning or stickiness.
Cook chicken with only 1 chopped onion; remove the cooked chicken then add the other 2 chopped onions and cook them in the sauce, When they become tender and cooked through, toss and break them with a spatula until you get a silky onion paste (the daghmira). It will start separating from the oil when ready.
If the chicken has cooked and you are still left with a good amount of liquid, remove the chicken, cover with foil or cling film, and leave on the side while you carry on with the rest of the recipe.
Making daghmira
There are two ways depending on the type of onions used; this will define when to add most of them during the cooking process. Some onions are more watery then others and tend to melt in a short time; while cooking we hardly need to add water to the dish. Whichever way you go, 1 chopped onion is always cooked with the chicken from the beginning of the cooking.
About roasting the chicken : just glaze it with some of the oil from the sauce and brown it for 15/20 minutes at 400 F/200 C, turning it a couple of times;
Traditionally, we start by pouring the marqa (sauce) onto the serving plate then we place the chicken then livers and giblets on top. We coat the top of the chicken with daghmira (the onion paste) and garnish with olives and the rinds of preserved lemon. If we choose to serve this dish with fries, we scatter them on top or arrange them around the chicken.
tHANK YOU FOR FOLLING US .PLEASE SHARE OUR RECIPE WITH YOUR FRIENDS AND FAMILY / AND PLEASE LIKE "MAROC COOK" CHANNEL ; With Love from Paris :)