Moroccan Chicken with spices

 

Preparation time: 1h30 min 

Cooking time: 1 hour 

 

Ingredients:  

*2 large garlic cloves          *chopped fresh coriander leaves finely chopped 4 tbsp 

*tablespoon fresh mint leaves finely chopped    *5 c. tablespoons olive oil 

*1 tsp. tablespoon paprika     *1/2 tsp. Coffee saffron powder   *1 1/2 tsp. Coffee ground cumin 

*1 tsp. teaspoon salt    *1 tsp. Coffee pepper 1 chicken 2kg   *1 large onion  

 *chopped coarsely 1/4 liter of water 

Preparation:  

Heat oven to 190 ° C. 

Pound mortar garlic, coriander and mint with 1 tsp. tablespoons olive oil. Add paprika, saffron, cumin, salt and pepper. Reducing the mixture to a thick paste by adding oil as necessary.

Spread this paste chicken.

Place chicken in a large casserole by surrounding the chopped onion. Pour water into the pan, taking care not to put on the chicken.

 Cover the casserole and put it on high heat. Bring to a boil and then put the pan in the oven and braise for about an hour until the chicken is tender and cooked through.

 Remove the casserole from the oven and place over low heat.

In a large skillet, heat the remaining oil over medium heat. remove the chicken from the pan and put it in the poêle.Le brown on all sides using two spoons to return it.

One can also place it under the broiler to get the same effect. This consumes less oil.

Place chicken on a heated platter. Pour pan juices into a gravy boat and serve with rice cooked with bay leaf (and a good red wine from Algeria or Spain).

Instead of a whole chicken, you can advantageously use spare parts, such as thighs).