My most favorite way to cook chicken is the Moroccan way. It’s healthy, and not completely doused in sauce. It’s also pretty flavorful and juicy, if cooked right.
Moroccans cook their food by prepping some of the ingredients ahead of time. This recipe calls for preserved lemons. You can buy these at the grocery store in the exotic foods aisle or you can actually preserve lemons yourself. (Recipe coming soon).This recipe should also be cooking about 1-2 days in advanced so that the chicken can marinate in the brine and air dried to make the skin crispy!
- 1/2 gallon of water
- 1 cup Castelvetrano olives
- Castelvetrano olive juice (okay if you buy olives in a can and just use the juice)
- 2 preserved lemons (cut int pieces)
- 1 bunch thyme
- salt to taste
- 1 cup stevia (sugar)
- 1 Chicken
- 2 cups chicken jus
- 1 teaspoon of Marash Pepper
- In a large pot, bring water to boil. Add olives, olive juice, lemon peels, lemon scraps, thyme, salt, and sugar and bring down to a simmer for ~10 mins.
- Add enough ice to to the pot until it reaches to about 1 gallon of water. Stir until all ice is all melted and take of heat. Let chill for about 10 minutes. Submerge the chicken in the brine for about 6 hours
- Add chicken just and marash pepper in a pan on medium heat. reduce by half. Once reduced, pass through a strainer to strain pieces of marash. Allow to chill and set aside until ready to cook chicken
- Remove the chicken from the brine. Pat dry with a paper towel and let air dry overnight.
- After you let the chicken dry, brush the marash glaze all over the chicken skin. Cook in oven set at 385 degrees for about 25- 35 minutes. Or until internal temperature of the chicken is at about ~175-180.