Name: Chicken M’hammar
Yield: Serves 4
Cuisine: Moroccan
Ingredients: ½ bunch flat-leafed (Italian) parsley, chopped; ½ bunch fresh green coriander, chopped; 1 roasting (broiler/fryer) chicken with giblets; 1 packet (heaped ½ teaspoon) powdered saffron; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt; 2 garlic cloves, peeled and finely chopped; 1 preserved lemon, peel only, cut into thin slices (3 mm/⅛ inch thick); ½ large Spanish onion, peeled and coarsely grated; 1 tablespoon powdered cumin; 6 tablespoons olive oil; 150 ml/¼ pint (⅔ cup) water; 225 g/½ lb (generous 1½ cups) green olives, cracked; coarse salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 roasting (broiler/fryer) chicken with giblets
coarse salt
225 g/½ lb (generou

Method

Wash chicken well inside and out with salt, removing any pin feathers with tweezers. Leave for 1 hour, then rinse well.
Combine all the chermoula ingredients and rub over and inside chicken and giblets. Leave for a minimum of 2 hours, or overnight preferably, so chicken can absorb flavours.
To prepare the olives, place them in a small saucepan,

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Chicken M’hammar

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of