Name: Trid Moulay Hassan
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 tablespoons chopped flat-leafed (Italian) parsley; 2 tablespoons chopped fresh green coriander; 100 g/¼ lb (½ cup) smen, or clarified butter; 1 packet (heaped ½ teaspoon) powdered saffron; 1 teaspoon each cracked black pepper and powdered cinnamon; 1 large Spanish onion, peeled and finely chopped; ½ teaspoon powdered ginger; 1 roasting (broiler/fryer) chicken, about 1.5–1.75 kg/3½-4 lb, cut into 8 serving pieces; chicken giblets; 600 ml/1 pint (2½ cups) water; coarse salt; 2–4 small cloves garlic, peeled and finely chopped; 12–16 warkha pastry leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This is a sort of ‘do-it-yourself trid, with the stew and warkha leaves served separately.

Ingredients

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

Europe
Africa
Asia
Morocco
Iran
Spain
Pastry
Main course
Mediterranean

Method

Wash chicken pieces and giblets with coarse salt and water. Rinse and dry well.
Combine chermoula marinade ingredients in a tagine or flameproof shallow casserole, then add chicken pieces and giblets. Rub well with chermoula and leave to marinate for at least 2 hours, or overnight.
When ready to cook, simmer over a medium heat for

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