Chicken is one of the basic foods that humans have relied on since ancient times, and it is one of the white meat that we use to prepare many delicious recipes, and in this article, we will present to you a recipe from Moroccan cuisine, which is fried chicken.


Moroccan roast chicken.


  • One and a half kilograms of chicken. 

  • A hundred and fifty grams of chicken guts, cut liver, heart, and neck.

  • Two medium-sized onions, chopped. 

  • Half a lemon, cut into small pieces. 

  • Four cloves of chopped garlic. 

  • Two tablespoons of chopped coriander and parsley. 

  • A hundred grams of olives oil

  • Two tablespoons of butter food. 

  • A cup of a mixture of olive oil and table oil. 

  • A teaspoon of aged ghee. 

  • Half a teaspoon of salt. 

  • Two small spoons of ginger. 

  • A teaspoon of turmeric. 

  • A teaspoon of black pepper, or white pepper. 

  • A little bit of natural saffron. 

  • A teaspoon of cardamom mixture, and nutmeg husk. 

  • Half a liter of water.

How to prepare it.

  • Cleaning the chicken, by removing the side bone from the chicken wings, the tail, and the crust surrounding the leg bone, then removing the hen’s neck and the excess fat under the neck, and removing the small feathers that are mainly located on the chest.

  • Put the chicken on a large plate, add two tablespoons of salt and the juice of one lemon, rub all sides from the inside and the outside, and leave the chicken for 30 minutes at room temperature, then wash it with water.

  • Prepare the chicken, and this is done by placing turmeric in a bowl, then adding ginger, nutmeg, cardamom, black pepper, salt, saffron, garlic, preserved lemon, parsley, fresh coriander, and three tablespoons of water, and mixing all the ingredients.

Preparing the chicken.

  • Rub the mixture inside and out.

  • Tie the legs with a rubber band or string, and leave the chicken to marinate for 30 minutes.

  • Heat the oil and butter mixture in a large saucepan, then clean the chicken, and cook it on high heat until it becomes brown on all sides.

  • Put the chicken so that its breast is down, then add onions, continue stirring, and add the rest of the marinating mixture with half a liter of water.

  • Reduce the heat until medium, cover the bowl, then leave the lid partially open, and leave the ingredients until cooked for 30 minutes.

  • Cook the chicken liver in another pot, and cook it in boiling water for 5 minutes, then drain it, and set it aside.

  • Transfer the chicken to an oven tray lined with parchment paper, rub the chicken with ghee, and bake it in the oven for a third of an hour in a hot oven at 180 ° C.

  • Add the chicken liver to a large bowl with the rest of the marinating liquid, along with the olives, and leave it on medium heat until it is cooked for 20 minutes, that is until the amount of liquid is reduced.

  • Transfer the liquid and chicken liver to a larger serving dish, line the chicken liver on the sides, then place the chicken in the center.