Moroccan Chicken mchermel to My
For a change of the eternal chicken in the oven, I am a first in Moroccan cuisine that I just found out with this delicious way to prepare chicken with a whole mixture flavors. I really hesitated before using the parsley-cilantro mix, but then I do not regret because I got a chicken more than good. I accompanied a delicious rice with minced meat with oriental flavor (a discovery for me too)
Ingredients:
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1 whole chicken (pieces for me)
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1 onion
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3 cloves garlic
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salt, pepper, ginger powder (I used Fresh), cumin, paprika, chili powder
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1 tbsp tomato paste
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parsley and cilantro mixture
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1 bouillon cube
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a little oil
Preparation: Begin by cleaning, singe and wash the chicken, marinate with a little olive oil, spices, garlic and parsley-cilantro mix.
In a saucepan sauté chopped onion in a little oil then add the chicken and its marinade and stir a bit to soak.
Sprinkle with water, add bouillon cube and cook completely.
After cooking, remove chicken pieces and dip them in the oven, reserving cooking sauce (make it thicken a bit to go with rice for example).
Serve chicken to taste with rice along with the cooking sauce.