I'm Swedish chef who've worked in a one star Michelin restaruant. Now this dish is a fine example why Moroccan cuisine is bloody excellent! This dish reminds me of another chicken delicacy - al djaj mchermel. One of the tastiest chicken dishes of all time. i love CookingWithAlias recipe for that dish, but I got to try this one as I'm very intruiged by the cinnamon and the crispy skin. Keep up the good work.
Thanks a lot ! I appreciate it. I believe Moroccan cuisine, to us Moroccans is just the everyday food and once in a while some a step-up wedding or event food, but it is quite elaborate. There are a lot excellent combinations. The Moroccan sweets are a whole other universe...I didn't start cooking until I was 21 but I think I had a very developed palate. CookingWithAlia has a lot of solid recipes. I started cooking by using her recipes and calling my mother !
Literally obsessed with your recipes and channel! Exact measurements/directions and amazing results with the authentic taste 🙏🏼 Tbarkllah 3lik! Franchement bravo!
@@KuzinaWithSimo Exactly! Even as a Moroccan I really appreciate the accuracy, cooking times etc, which allows me to satisfy some nostalgic cravings even though I’m not very comfortable in the kitchen and with 3inek mizanek :) thank you! And keep slaying
True. 3inek mizanek can only take you so far. You need to be able to have precise recipes. Sometimes cooking times differ but shouldn’t be wildly different 😄. In any case you need anything just let me know 😊
Heaven !!!! You go: bread, sauce, fries, in that order. You can keep ALL the ingredients and skip the chicken to make an amazing deghmira style caramelized onions. By the way, there is a vegetables ghee !
@@limitlesscanadian I made this recipe multiple times and I always get delicious chicken 😄. Try to use the best ingredients you can. You know how food and spices in Morocco are always fresh. Let me know if you need anything ! Feel free to share the photos on Instagram or Facebook 😄
@@KuzinaWithSimo i will! Can you please tell me how much your recipe makes? Like for how many people? Right now I just want to practice with a quantity for 1 person, 1 day
I do have a recipe for preserved lemons. But they take 4 weeks to be ready. I wouldn’t suggest making the dish without preserved lemons because it won’t taste nearly as good. Saffron I would say is optional. You can use the cheap version also. I wish I can just send you preserved lemons I have jars full 😕
@@Laila-bb1fe You can reduce the salt but not too much. You still need them to be salty because the salt is part of the process of fermentation. If want to reduce your sodium intake, you can wash them before use or use a little less. Just a suggestion 😊
Sounds good. Thanks for the suggestion! Yesterday I prepared رغيف معمر بلا شحمة with gluten free flour with اتاي and it was delicious. I’m sure with the fat it’s even better but I’m trying to watch my cholesterol. I modify the recipes just slightly to accommodate my GF diet. شكرا جزيلا
@@Laila-bb1fe that’s great !!! I’m glad it worked with GF flour also. I also cook all the time so I have to watch my diet, the fat is good of course but they still taste really good with vegetables. Health and diet are central to food and yes some recipes are quite heavy but I try to keep those large meals special and for special occasions only.
The "grill" setting on my ovens will result in the maximum possible temperature (i.e. running the oven on max regardless of temperature reached). You, however, mentioned 180 celcius. So which is it? :) I'm confused.
The idea is to get golden brown skin, not matter how, because the chicken is cooked at this point. In Morocco some people literally shallow fry the chicken instead of roasting it. If you have the grill setting definitely use it. You need that strong heat from above. I would still put the chicken slightly toward the bottom of the oven because I don’t want to burn it also 😄. If you have a normal oven, use just 180C from above, although it will take some time.
oh I still got the preserved lemon from last year... and the saffron... this looks like something I could do... maybe I need some harissa and Ghee...? I wonder if Market Basket has any? I never look because there is always a cluster of old ladies near the butter usually and make it a slow aisle, like, what are they looking at? the expiration dates or which types they really want this week? I saw an old guy look at every butter, and there's no way to get around him, so I have to wait for him... he finally picks out the one he wanted, carries it down the aisle, and I pick up whatever, and then I see him in the next aisle putting the butter on the unrefrigerated shelf. Ugh. I hate shopping. Anyway... yeah that looks good. I will try to be accurate.
I’m sure market basket has both but I bet you can find them at that small shop in Inman. I think it’s called Baraka market. The place is mostly empty so no lines 😄. I think you have everything else to make it and you would really like this 😊. That market basket is way too packed with people. They need to open another one somewhere nearby. After work, it’s just impossible to buy anything !
@@KuzinaWithSimo - I found ghee. It wasn't in the refrigerated section. Oh this is going to be nice for Christmas. Marinating it now. Thanks for your cooking videos!
As long as they are not super salty. Just taste the sauce and make sure it’s not too salty. If it is, just add a bit of water to keep it edible. You should be fine but let me know how it comes out !
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Thank you for the nice comment 😊
I'm Swedish chef who've worked in a one star Michelin restaruant. Now this dish is a fine example why Moroccan cuisine is bloody excellent! This dish reminds me of another chicken delicacy - al djaj mchermel. One of the tastiest chicken dishes of all time. i love CookingWithAlias recipe for that dish, but I got to try this one as I'm very intruiged by the cinnamon and the crispy skin. Keep up the good work.
Thanks a lot ! I appreciate it. I believe Moroccan cuisine, to us Moroccans is just the everyday food and once in a while some a step-up wedding or event food, but it is quite elaborate. There are a lot excellent combinations. The Moroccan sweets are a whole other universe...I didn't start cooking until I was 21 but I think I had a very developed palate. CookingWithAlia has a lot of solid recipes. I started cooking by using her recipes and calling my mother !
I'm getting hungry just looking at the final product😊❤
I’m glad you like the video then 😄
This looks so good I am going to make it for thanskgiving this year! I'll update on how it turns out haha
It’s another gem. The sauce is heavenly !!!
Thank you for the recipe 😊
Will have to go look at more on your channel 👍
I’m always here to support also 😊
Literally obsessed with your recipes and channel! Exact measurements/directions and amazing results with the authentic taste 🙏🏼 Tbarkllah 3lik! Franchement bravo!
Shokrane 😊. Glad you enjoy the videos. I want people to be able to cook them also because all of these are amazing dishes 💚❤️
@@KuzinaWithSimo Exactly! Even as a Moroccan I really appreciate the accuracy, cooking times etc, which allows me to satisfy some nostalgic cravings even though I’m not very comfortable in the kitchen and with 3inek mizanek :) thank you! And keep slaying
True. 3inek mizanek can only take you so far. You need to be able to have precise recipes. Sometimes cooking times differ but shouldn’t be wildly different 😄.
In any case you need anything just let me know 😊
This looks delicious, thank u so much. I love your videos!! Cant wait to try this
Glad you like the videos. Let me know how it comes out 😊
Great channel ! Keep going 👍
Thank you 😊
الله يعطيك الصحة خويا سيمو
مريقة بنينة 😍
Merci Majdouline 💚. Mer9a jat bnina 😄
love it. how is that sauce on fries?
Heaven !!!! You go: bread, sauce, fries, in that order.
You can keep ALL the ingredients and skip the chicken to make an amazing deghmira style caramelized onions. By the way, there is a vegetables ghee !
Okay seriously you need your own Restaurant come on now! I’m trying this tomorrow!!!!! 👍👍
This would make you proud !!! So tasty !!! Just let it marinate a little, so you might want to start in the morning !
@@KuzinaWithSimo sure thing! I will do that and hope it comes out delicious 😋 I’m obsessed with these easy instructional vids!!! Thank you
@@limitlesscanadian I made this recipe multiple times and I always get delicious chicken 😄. Try to use the best ingredients you can. You know how food and spices in Morocco are always fresh. Let me know if you need anything ! Feel free to share the photos on Instagram or Facebook 😄
@@KuzinaWithSimo Thank you and I will definitely share! Your RUclips deserves so much more attention, Moroccan restaurant chain calling!!!!!
@@limitlesscanadian Thank you Cynthia :). It helps way more than you think :)
I will try this today for my Moroccan fiancé
@@destinyzroom I hope you like it and let me know if you need anything !
@@KuzinaWithSimo i will! Can you please tell me how much your recipe makes? Like for how many people? Right now I just want to practice with a quantity for 1 person, 1 day
The chicken and sauce with fries is enough for 4. The sauce is normally reduced, so not so much. (Keep that in mind)
@@KuzinaWithSimo that’s what I was thinking too… okay I understand. Thank you! I tried my best & my chicken is now marination overnight. We will see!
Let me know how it comes out 😊
Délicieux
Merci !
Great Job Chef 👏👏 , Djaj mdaghmer ❣️
Thank you a si Amine ❤️
Bon courage
Merci 😊
What do you recommend for meal prepping this? How can I store it?
@@destinyzroom you can cook it and break it up to 4 pieces. I would serve with some fragrant rice. Should make for a fantastic meal at the office 😊
@@KuzinaWithSimo okay I will try. Thank you!
👍 👍 👍 👏👏👏
Thank you 😊
I just watched your video and I really want to prepare the same dish but I don’t have preserved lemons, pure saffron ☹️
I do have a recipe for preserved lemons. But they take 4 weeks to be ready. I wouldn’t suggest making the dish without preserved lemons because it won’t taste nearly as good. Saffron I would say is optional. You can use the cheap version also. I wish I can just send you preserved lemons I have jars full 😕
Thank you for your message! I’m going to try to make some preserved lemons but I’ll use less salt. Thanks for the recipes ❤️
@@Laila-bb1fe You can reduce the salt but not too much. You still need them to be salty because the salt is part of the process of fermentation. If want to reduce your sodium intake, you can wash them before use or use a little less. Just a suggestion 😊
Sounds good. Thanks for the suggestion! Yesterday I prepared رغيف معمر بلا شحمة with gluten free flour with اتاي and it was delicious. I’m sure with the fat it’s even better but I’m trying to watch my cholesterol. I modify the recipes just slightly to accommodate my GF diet. شكرا جزيلا
@@Laila-bb1fe that’s great !!! I’m glad it worked with GF flour also. I also cook all the time so I have to watch my diet, the fat is good of course but they still taste really good with vegetables. Health and diet are central to food and yes some recipes are quite heavy but I try to keep those large meals special and for special occasions only.
The "grill" setting on my ovens will result in the maximum possible temperature (i.e. running the oven on max regardless of temperature reached). You, however, mentioned 180 celcius. So which is it? :) I'm confused.
The idea is to get golden brown skin, not matter how, because the chicken is cooked at this point. In Morocco some people literally shallow fry the chicken instead of roasting it.
If you have the grill setting definitely use it. You need that strong heat from above. I would still put the chicken slightly toward the bottom of the oven because I don’t want to burn it also 😄.
If you have a normal oven, use just 180C from above, although it will take some time.
Hi Simo, great chicken! Let´s have a beer together soon. Chrisotpher
Yeah Sure ! Are you back in Hamburg ? 😊
oh I still got the preserved lemon from last year... and the saffron... this looks like something I could do... maybe I need some harissa and Ghee...? I wonder if Market Basket has any? I never look because there is always a cluster of old ladies near the butter usually and make it a slow aisle, like, what are they looking at? the expiration dates or which types they really want this week? I saw an old guy look at every butter, and there's no way to get around him, so I have to wait for him... he finally picks out the one he wanted, carries it down the aisle, and I pick up whatever, and then I see him in the next aisle putting the butter on the unrefrigerated shelf. Ugh. I hate shopping. Anyway... yeah that looks good. I will try to be accurate.
I’m sure market basket has both but I bet you can find them at that small shop in Inman. I think it’s called Baraka market. The place is mostly empty so no lines 😄. I think you have everything else to make it and you would really like this 😊. That market basket is way too packed with people. They need to open another one somewhere nearby. After work, it’s just impossible to buy anything !
@@KuzinaWithSimo - Ok. I will look in Inman next time I head in to the office. Thanks!
They would have everything you need 😊
@@KuzinaWithSimo - I found ghee. It wasn't in the refrigerated section. Oh this is going to be nice for Christmas. Marinating it now. Thanks for your cooking videos!
@@chrisdryer I made the same recipe with duck today. It came out great ! Let me know how your dish comes out ! 😊
Woops I got ahead of myself and added the olives before the chicken to the sauce...I hope this still comes out the way it is supposed to😮
As long as they are not super salty. Just taste the sauce and make sure it’s not too salty. If it is, just add a bit of water to keep it edible. You should be fine but let me know how it comes out !
I will! I did rinse the olives so I'm praying its not too salty as you said. Thanks for answering. Its almost in the oven and time to reduce the sauce
@@nicolelee6808 then you are good 😊
Enjoy ❤️💛
I did a taste test and it's sooo good thanks!
Nice ! Besseha o raha ! (With good health)
What is harissa a 🌶?
It’s a North African chili sauce. I have a video for it on the channel 😊
BON APETIT
Merci
What is harissa a 🌶?
A North African chili paste, I have a video on how to make it !
@@KuzinaWithSimo ok thanks