\n
<\/span><\/div>\n

\nAh
\nthe lemon chicken! A real pleasure! All this again thanks to Touria, Lalla Fatima and her mother. I have returned from Morocco, as you can see,
\nwith lots of recipes! And it’s not over yet, because I’m going back in July!
\nThis recipe is absolutely divine: the chicken melts in your mouth, the onions are
\ncooked for a long time in the spices, the juice of the chickens, the lemon confit with salt and
\ncoriander. All this simmers in olive oil… Then quickly to
\nyour pots and pans! <\/span><\/span><\/span><\/div>\n

\n
\n <\/a>Ingredients for the Lemon Chicken (well, Lemon Chicken)
\nlemon!):<\/span><\/div>\n

2 whole free-range chickens (without liver)
\netc…)<\/span><\/span><\/b><\/li>\n

2 lemons preserved in salt<\/span><\/span><\/b><\/li>\n

6 to 8 tablespoons of olive oil <\/span><\/span><\/b><\/li>\n

1 cube of saffron (Maghreb grocery store)<\/span><\/span><\/b><\/li>\n

a few pistils of saffron<\/span><\/span><\/b><\/li>\n

1\/2 teaspoon pepper<\/span><\/span><\/b><\/li>\n

1+1\/2 teaspoon ginger powder<\/span><\/span><\/b><\/li>\n

1\/2 teaspoon turmeric<\/span><\/span><\/b><\/li>\n

6 onions<\/span><\/span><\/b><\/li>\n

1 head of garlic (yes, all the cloves!!)<\/span><\/span><\/b><\/li>\n

1 bunch of coriander<\/span><\/span><\/b><\/li>\n<\/ul>\n\n
<\/span>
\nPut
\nspices in a large bowl: saffron pistils, pepper, turmeric, garlic, and
\nginger and saffron cube if available! It is easily found in
\ngrocery stores and it really gives a plus. But no
\npanic if you don’t find it! <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nAdd
\n50ml of water (more or less) to dissolve it all. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nHere is
\nthe poor chicken ready to go to the pan. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nBut
\nbefore, we make him a bath by massaging him with the spicy juice on all his surface
\nand even under the skin, inside etc…<\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nPut
\nolive oil in a pot (which can hold two whole chickens!).
\nHeat over moderate heat, add the chickens to the hot oil. I add
\nalso the remaining spicy juice if there is any!<\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nPeel
\nall the cloves of the head of garlic. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n
\nAnd
\ncut into more or less thin slices. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n
\nReturn
\nthe chickens to brown a little in the oil. Add all the garlic
\ncut. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
<\/p>\n
\nPeel
\nand cut the onions into quarters, then into slices. On the picture, there are 4 of them,
\nbut we can put 6, it will be even better! <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n <\/span> <\/span><\/span><\/div>\n
\nAdd
\non the simmering chicken. <\/span><\/div>\n
\n<\/div>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n
\nCut
\nthe whole bunch of coriander (washed) and chop finely. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nAdd
\nin the pot. Leave to cook, stirring occasionally (if necessary, you can use the
\nremove the chickens and then the onions to put the chickens back in the pan
\npot and putting the onions back on… Is it clear?).<\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nLeave
\ncook for at least 1h30 on low heat, adding a little water if necessary (but then
\nto prevent the onions from burning. <\/span><\/div>\n
\nCheck
\nthe cooking of chickens. If they are just cooked and still juicy, take them out of
\nthe pot and set them aside to continue cooking the onions. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nLeave
\nreduce the onions by cooking for about half an hour. The juice must be
\nreduce. It’s up to each one to judge the desired sauce! <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n
\nHere is
\na lemon confit with salt. You can make them yourself, but you have to let
\nmacerate for at least one month. They can be found in Moroccan grocery stores
\nwithout any difficulty! We can’t substitute a fresh lemon. <\/span><\/div>\n
\nWhen
\nthe onions appear to be well cooked and the sauce is thickened, you can add
\nlemons (at the end of cooking!).<\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n
<\/span><\/div>\n
\nOf the two lemons, I put one whole one in the onions.<\/span><\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n
\nThe other
\nwill be cut into small pieces <\/span><\/div>\n
\n
<\/span><\/div>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n
\nAt
\nWhen ready to serve, return the chickens to the pot and put everything back in the
\nheat for a good half hour. Serve the chickens on a bed and
\nburied under a good layer of onions!
\nIn Morocco: we eat it with our fingers! A treat! <\/span><\/span><\/div>\n
\n<\/div>\n
<\/p>\n
\n <\/span><\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Ah the lemon chicken! A real pleasure! All this again thanks to Touria, Lalla Fatima and her mother. I have returned from Morocco, as you can see, with lots of…<\/p>\n","protected":false},"author":1,"featured_media":41080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[476,281],"class_list":["post-279352","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-africa-middle-east-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279352"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279352\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/41080"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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