Moroccan Mqualli Chicken

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr
Vai alla ricetta

ViVi loves fusion cuisine, not just Asian, but also Mediterranean. Today we tried a Moroccan Chicken Mqualli. Here's the recipe for this delicious lemon chicken with saffron and green olives—truly delicious!

Ingredients

0/12 Ingredients
    • Spices

Instructions

0/5 Instructions
  • Marinate the skinless chicken in the refrigerator for 24 hours with sweet paprika, cumin, turmeric, oil, and salt. Massage the mixture into the chicken, cover with plastic wrap or beeswax, and let it rest.
  • The next day, sear the chicken on all sides with oil and the spices from the marinade and, once it has browned well, add 2 finely chopped white onions, 3 cloves of garlic and 1 glass of hot water / vegetable broth (we used white wine, but in Morocco they would never do that!) to soften the onion well without burning it.
  • After 10 minutes of cooking on high heat, add the chopped lemon and slices and cover with a lid to finish cooking the chicken for another 10 minutes.
  • When the chicken is almost done, add plenty of fragrant saffron and the green olives, cook for another 5 minutes, and a heady aroma will fill your kitchen. The chicken is ready!
  • Secret finishing touch: at the end of cooking, while it's still hot, sprinkle with cinnamon and parsley or coriander leaves. Do you know how beneficial all these spices are when used in cooking? A little tip: keep some chopped coriander or parsley in the freezer so it's always there when you need it!

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