← Nouns Cooking · Moroccan

Ingredients

• 1 whole chicken (about 1.6 kg)
• 3 cloves Garlic, crushed
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp Ground ginger
• ½ tsp Ground turmeric
• 1 pinch Saffron, crumbled
• 1 tsp Salt
• ½ tsp Black pepper
• 2 tbsp Coriander (cilantro), chopped
• 1 tbsp lemon juice
• 4 tbsp Olive oil
• 2 large onions, grated
• 1 Cinnamon stick
• 300 ml Water
• 30 g Butter, melted
• 80 g green or red olives (optional)

Method

1. Mix the garlic, spices, salt, pepper, coriander, lemon juice and 2 tbsp of the oil into a paste. Rub it all over and inside the chicken, then leave in the fridge for 1 hour (or overnight).
2. Put the chicken in a pot that fits it snugly with the onions, cinnamon stick, remaining oil, any leftover marinade and the water. Cover and simmer gently for 45 min, turning the bird twice, until almost cooked.
3. Heat the oven to 200°C (400°F). Lift the chicken into a roasting dish, brush with the melted butter and roast for 25–30 min, basting once, until the skin is deep red-gold and the thigh reaches 75°C (165°F).
4. Meanwhile boil the onion sauce uncovered for 10–15 min, stirring, until it thickens into a jammy gravy. Add the olives for the last 5 min if using.
5. Carve the chicken and spoon the onion sauce over and around it. Serve with bread, fries or roast potatoes.

Tips

• Mhammer means "reddened": the paprika and butter give the roasted finish its colour.
• Braising first keeps the meat moist; the short roast is just for colour and crisp skin.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia