Chicken with Potatoes, Moroccan Style using a Fagor
(4.8)
Preparation time
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Dive into a culinary journey that takes you straight to the bustling markets of Morocco with this Moroccan Roast Chicken! This dish is a vibrant tapestry of flavors, where tender chicken thighs are marinated in a zesty blend of fresh parsley, coriander, and garlic, all while being kissed by the warm embrace of turmeric. Fun fact: Moroccan cuisine is known for its intricate spices and aromatic herbs, dating back to the 8th century when traders brought exotic flavors from across the globe. The combination of the succulent chicken and the earthy potatoes, cooked to perfection, will have you feeling like a sultan in your own kitchen. Don't forget to savor those cherry tomatoes, which add a burst of sweetness—a little reminder that even in the midst of spices, simplicity can shine through. Bon appétit!
Ingredients
- 500 g Chicken thigh
- 500 g Chicken wing
- 2 Tablespoon(s) Olive oil
- 1 Teaspoon(s) Garlic powder
- 1 Teaspoon(s) Turmeric
- 1 Teaspoon(s) Ground cumin
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 2 Tablespoon(s) Tomato puree
- 800 g Potato
- 200 g Water
Steps
Prepare the Chicken and Potatoes
- Add 500 g of chicken thigh in a bowl.
- Add 500 g of chicken wing, 2 tablespoon(s) of olive oil, 1 teaspoon(s) of garlic powder, 1 teaspoon(s) of turmeric, 1 teaspoon(s) of ground cumin, 1 pinch(es) of salt, 1 pinch(es) of pepper, 2 tablespoon(s) of tomato puree in the bowl.
- Mix well to coat the chicken evenly.
- Peel, sliced, and add 800 g of potato in the bowl.
Layer and Cook
- Transfer the content of the bowl in a baking dish.
- Add 200 g of water over the baking dish.
- Place the content of the preparation content on the baking dish.
- Cover the baking dish with a lid or foil.
Roast in Oven
- Preheat the oven at 200°C.
- Cook in the oven at 200°C during 45min.
- Remove the cover for the last 15 minutes to allow the chicken to brown.
- Serve Hot.
