Web kitchen
Ingredients:
3 cloves of crushed garlic
A bunch of cilantro
2 tablespoons of ginger powder
1 teaspoon of black pepper
2 teaspoons of turmeric
A pinch of saffron
1 cup of olive oil
1 chicken bouillon cube
2 tablespoons of ghee
Salt to taste
1 clove of minced garlic
1 teaspoon of ginger powder
1 teaspoon of black pepper
Vegetable oil for frying
Preparation Method
Cleaning the Chicken
Wash the chicken thoroughly, and make slits in the breast and thighs.
Preparing the Marinade for Roasted Chicken
To make Halima Filali’s roasted chicken marinade, place all marinade ingredients in a food processor and blend them well.
Marinating the Chicken
Place the marinade into the slits and inside the chicken, seasoning it thoroughly. Let it sit for at least two hours, or preferably overnight in the refrigerator to absorb the flavors.
Sautéing the Onion and Garlic
In a large pot over medium heat, add a tablespoon of oil and ghee. Once heated, add the onions, garlic, spices, and parsley, and stir them together.
Cooking the Chicken
Place the chicken with its marinade in the pot and add a cup of water or more until the chicken is covered with water. Then cover the pot, reduce the heat slightly, and let it cook for 40 minutes or until the chicken is fully cooked. After that, remove the chicken from the pot and place it on a separate plate. Increase the heat in the pot again and stir until the water evaporates and the onions change color to a brown sauce, then turn off the heat.
Browning the Chicken
Heat a skillet over high heat, then add the oil and let it heat up. Once hot, add the chicken and brown it on all sides.
Serving Roasted Chicken
Place the browned chicken on a serving platter, then pour the onion sauce over it. Garnish with lemon and pickled olives, and serve hot with boiled eggs.
How to Prepare Roasted Chicken?
Roasted chicken is prepared by washing it thoroughly and soaking it in a water and vinegar solution. Then, season it with salt, black pepper, turmeric, and spices to taste. Cook it with sautéed onions, garlic, and herbs, then brown it in oil and serve.
What Makes Chicken Tender?
There are key reasons that can make chicken meat tender. The first is soaking the chicken in a water and vinegar solution for an hour. Then, season the chicken; you can also add yogurt or a cup of buttermilk for extra tenderness. Finally, let it rest in the refrigerator overnight.
Ingredients
1 hour
Serves 6
1 kg meat
2 large onions, finely chopped
Salt to taste
6 cloves of garlic, grated
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon ginger
1 teaspoon cinnamon
Saffron
1 tablespoon ghee
½ cup vegetable oil mixed with olive oil
Prunes + cinnamon + sugar
Almonds + eggs for garnish
Instructions
Sauté the meat well with onions, garlic, oil, and ghee.
Add the spices and enough water to cover the meat.
Cover the pot and let the meat cook until tender.
For the prunes, cook them in water until soft, then drain and add sugar, cinnamon, and butter. Allow them to caramelize.
Boil the eggs and blanch the almonds, then fry them.
Finally, serve your dish and enjoy!
Ingredients
- 600g tomatoes (4 large tomatoes)
- 1 large onion
- 100g soaked lentils
- 200g meat, cut into cubes
- 150g chickpeas, soaked overnight
- 3 tablespoons tomato paste
- 100g vermicelli noodles
- ½ tablespoon salted ghee
- 1 tablespoon butter
- 1 bunch celery
- 1 bunch parsley
- 1 bunch cilantro
- 4 tablespoons white flour
- 1 teaspoon turmeric
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- Scant teaspoon black pepper
- Salt to taste
- 2 tablespoons vegetable oil
Preparation Steps
1. Chop the celery, half the parsley, and half the cilantro. Chop the onion. Blend them with water using a blender or mixer.
2. Put the mixture in a pressure cooker and add the spices, meat, ghee, butter, lentils, chickpeas, and oil.
3. Close the cooker and cook over medium heat until the chickpeas are tender (about 30 minutes).
4. In a saucepan, chop the tomatoes, remove the seeds, and cook over medium heat until softened. Blend the tomatoes well, add water and tomato paste.
5. Once the chickpeas are cooked, add the tomato mixture to the pot and bring to a simmer.
6. In a bowl, mix the flour with water well using a hand or electric whisk.
7. When the pot begins to boil, add the chopped parsley and cilantro.
8. Gradually add the flour mixture while stirring continuously.
9. After 5 minutes, add the vermicelli noodles, stirring until cooked, then turn off the heat. Enjoy!