Trid Marrakshia

Name: Trid Marrakshia
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 roasting (broiler/fryer) chicken, about 1.5–1.75 kg/3½-4 lb, cut into 8 serving pieces; chicken giblets; coarse salt; 1 Spanish onion, peeled and finely chopped; 1 tablespoon cracked black pepper; 1 packet (heaped ½ teaspoon) powdered saffron; 4 tablespoons finely chopped flat-leafed (Italian) parsley; 300 ml/½ pint (¼ cups) water; 2 teaspoons each sugar and powdered cinnamon, mixed together; 2 teaspoons each sugar and powdered cinnamon, mixed together; 8 warkha pastry leaves; 2 tablespoons finely chopped fresh green coriander; 4 tablespoons each olive oil and water; 4 tablespoons each olive oil and water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This trid is more traditional than the former, with stew and warkha leaves layered and baked together as in b’stilla.

Ingredients

1 roasting (broiler/fryer) chicken, about 1.5–1.75 kg/3½-4 lb, cut into 8 serving pieces

Africa
Asia
Europe
Morocco
Iran
Spain
Pastry
Mediterranean

Method

Wash chicken pieces, marinate in above chermoula, and cook with marinade and water (this time 300 ml/½ pint/1¼