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,

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Ingredients

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