🍗 Khadija Khnifra’s Sunday Chicken (Moroccan-Style Comfort Roast)
This sounds like a home-style Moroccan chicken—deeply spiced, slow-cooked or roasted until tender, often served as a comforting Sunday family meal.
🧾 Ingredients
- 1 whole chicken (or 4–6 pieces)
- 2 onions, finely sliced
- 4 garlic cloves, minced
- ÂĽ cup olive oil
- ½ preserved lemon (or fresh lemon + salt)
- ½ cup green or purple olives
Spices
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ginger powder
- ½ tsp black pepper
- ½ tsp cumin
- Pinch of saffron (optional but traditional)
- Salt to taste
Optional
- Fresh cilantro & parsley (chopped)
- ½ cup water or chicken broth
🔪 Instructions
1. Marinate
- Mix chicken with olive oil, garlic, spices, and herbs
- Rub well into the chicken
- Let sit at least 1 hour (overnight is best)
2. Build the base
- Place onions in a pot or baking dish
- Add marinated chicken on top
- Add preserved lemon pieces and olives
- Pour in a little water or broth
3. Cook
Option A – Stovetop (traditional)
- Cover and cook on low heat 45–60 minutes
- Turn occasionally until tender
Option B – Oven
- Bake at 180°C (350°F) for 60–75 minutes
- Uncover near the end to brown the skin
4. Finish
- Sauce should be rich and slightly thick
- Spoon sauce over chicken before serving
🔥 What it tastes like
- Warm, aromatic spices
- Tangy lemon + salty olives
- Tender, juicy chicken with flavorful sauce
🍽️ Serve with
- Bread (for soaking sauce) đź«“
- Couscous
- Rice
🧠Pro tips
- Preserved lemon gives authentic flavor—worth it if you have it
- Don’t rush the cooking; slow heat builds flavor
- Add a little extra olive oil at the end for richness
🧩 Bottom line
It’s a simple but deeply flavorful Moroccan-style chicken dish, perfect for a relaxed Sunday meal.
If you want, I can give you a spicy version, a one-pot quick version, or a slow cooker adaptation.
