Moroccan chicken from Cyril Lignac:a tasty recipe with a delicious marinade

Moroccan style chicken , also called chicken mhamer, is one of the many culinary specialties of the far sunset country . As the name suggests, this is a recipe for marinated chicken , in a subtle blend of spices, and cooked in a pot before being browned in the oven. Everything is served with caramelized onions, green olives and candied lemons. It can also be served with crispy fries. Clearly it is the family dish par excellence, very tasty and comforting, to be enjoyed very hot.

Chef Cyril Lignac's tip for cooking a good Moroccan-style chicken

Cooking a good Moroccan chicken can be difficult. Chef Cyril Lignac recognized him himself on RTL :“Moroccan cuisine is the cuisine of mothers, so there are 1001 ways to do it" . For him, one of the secrets lies in the marinade of the chicken . In his recipe, he prepares a marinade with garlic, pepper, salt, fresh ginger, turmeric powder, fresh coriander and parsley, lemon juice, candied lemon pulp and olive oil. To this he also adds ras el-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 which, he brushes the free-range chicken and lets it soak up all the flavors overnight in the fridge.

Chef Cyril Lignac's recipe for Moroccan chicken

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

• 1 free-range chicken, 1.5 kg
• 3 cloves of garlic
• 1 piece of fresh ginger
• 1 teaspoon of turmeric
• 1 bunch of cilantro
• 1 bunch of parsley
• 1 lemon
• Candied lemons
• 2 tbsp olive oil
• 1 tablespoon ras el-hanout (a mixture of spices and herbs)
• 2 onions
• 1 bag of green olives
• Poultry livers (optional)
• Pepper
• Salt

Preparation steps:

1. Prepare the marinade by mixing the garlic cloves, a pinch of pepper and salt, grated ginger, turmeric, chopped coriander and parsley, lemon juice, the pulp of a candied lemon and olive oil.
2. Also add ras el-hanout.
3. Using a pastry brush, brush the chicken in and out. Leave it overnight in the fridge.
4. The next day, cook the chicken in a pot for an hour.
5. Then caramelize the meat in the oven at 180°C for a few minutes. Add onions and let them caramelize.
6. Once the chicken is browned, serve it with green olives and candied lemons.
7. Also add chicken livers to the sauce, according to your taste.
8. You can also accompany the chicken with a portion of fries. Enjoy!

Also read:

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

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

Fig tart by Cyril Lignac:a simple, tasty and crispy recipe

Cyril Lignac's chicken curry:a tasty and very simple recipe ("The chicken is super tender and fragrant!")