Missing in Action – Chicken with Chermoula

We’ve had hopefully the final wave of dreaded lergy in our house, it was bound to happen given it’s Ramadan and one of us is fasting, but really it should have only been him that got sick and not me! I think having 2 kidlets under 3 and not having slept through all night in such a long time has to eventually take it’s toll.

Anyway, I am sorry for the lack of recipes that have been coming your way. I am going to take you back to the days I when I was living in Marrakech with an oldie but a goodie!

Chicken with Chermoula

1 Free Range Organic Chook (or pieces depending on how many you want to feed)
2 Tbsp Chopped Italian Parsley
2 Tbsp Chopped Coriander (Cilantro)
1 finely diced spanish onion
2 tsp Ground Cumin

1 tsp Paprika
1 Tsp Tumeric or Saffron
1/4 Cup Vegetable Oil (or something similar)
1 Tsp Salt
1 Preserved Lemon
Juice of 1 small to medium Lemon

Green Olives, Crusty Bread & Green Salad to Serve

If you are using a whole chicken then remove the skin across the breast & back, also remove the pope’s nose. Marinate in the spices and juice while you prepare the remaining ingredients. Heat some of the oil in a frying pan and pan fry the chicken so it’s golden.

In a large saucepan add the onion, herbs etc and the remaining oil cook over a medium heat. Add the chicken and marinade with approx 3/4 cup of water, you can always add more if needed as you go. Cover and simmer for about 20 mins, check inside the legs to see how it’s cooking, if you need to add more water do (making sure it’s hot) you want the sauce to be quite thick. Add the preserved lemon at this stage and check your seasoning. Traditionally Moroccan’s like it quite salty, so season to your taste buds, just be aware that the preserved lemon will increase the saltiness as well.

Depending on the size of your chicken or amount of pieces will really determine the cooking times, but ours was a fairly small chicken and it took about 30 – 40 mins. If you are cooking for 6-10 people then just double the spices, herbs etc.

We also served ours with crispy potatoes, but I think it’s best with crusty bread and a salad or green veg if you fancy them. YUMMMMMMMMMMMM

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