Moroccan chicken by Cyril Lignac: family recipes

Moroccan chicken by Cyril Lignac: family recipes

of Moroccan chickenalso called mhamer chicken, is one of the many culinary specialties the land of the distant twilight. As the name suggests, this is a recipe for marinated chicken, in a delicate spice mixture and cooked in a saucepan before frying in the oven. Everything is served with caramelized onions, green olives and sweetened lemon. Can also be served with chips. It clearly is family dish par excellence, very tasty and comforting, to be enjoyed very hot.

Chef Cyril Lignac’s advice to cook a good Moroccan chicken

Cooking a good Moroccan chicken can be difficult. of Chef Cyril Lignac recognized him himself in the broadcast RTL : “Moroccan cuisine is mothers’ cuisine, so there are 1001 ways to do it “. For him, one of the secrets lies in chicken marinade. In his recipe, he prepares a marinade with garlic, pepper, salt, fresh ginger, turmeric powder, fresh coriander and parsley, lemon juice, sweetened lemon pulp and olive oil. To this he adds ras al-hanout, an aromatic, slightly spicy and slightly sweet mixture of spices and herbs, which is often used in the preparation of tajine but also couscous. After that, he greases the free chicken and lets it soak up all the flavors overnight in the fridge.

Recipe for Moroccan chicken by chef Cyril Lignac

To make a delicious Moroccan chicken, for 4-6 people, you need:

  • 1 free chicken weighing 1.5 kg
  • 3 cloves garlic
  • 1 piece of fresh ginger
  • 1 teaspoon turmeric
  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 1 lemon
  • Sweetened lemons
  • 2 tablespoons olive oil
  • 1 tablespoon ras al-hanout (mixture of spices and herbs)
  • 2 onions
  • 1 bag of green olives
  • Chicken livers (optional)
  • pepper
  • Salt

Preparation steps:

  1. Prepare the marinade by mixing garlic cloves, a pinch of pepper and salt, minced ginger, turmeric, coriander and chopped parsley, lemon juice, the pulp of a sweetened lemon and olive oil.
  2. Also add ras al-hanout.
  3. With a pastry brush we paint the chicken inside and out. Leave overnight in the refrigerator.
  4. The next day, cook the chicken in a saucepan for an hour.
  5. Then caramelize the meat in the oven at 180 ° C for a few minutes. Add the onions and let caramelize.
  6. Once the chicken has taken on a golden color, serve with green olives and sweetened lemon.
  7. Include chicken livers in the sauce, according to your taste.
  8. You can also accompany the chicken with a portion of chips. Enjoy!

Read also:

Clafoutis with pears by Cyril Lignac: an ultra gourmet vegan recipe that will amaze all your guests!

Moussaka by Cyril Lignac: an easy-to-prepare and extremely tasty recipe

Fig cake by Cyril Lignac: a simple, delicious and crunchy recipe

Cyril Lignac Chicken Curry: a delicious and very simple recipe (“Chicken is super soft and fragrant!”)

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