Steamed Moroccan Chicken Recipe - CookingWithAlia - Episode 233

chicken pieces

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Clean the chicken by rubbing it with salt and a lemon cut in half, then rinse well with water.

Pad the chicken dry with a paper towel.

Truss the chicken with thread to ensure it cooks evenly.

In a bowl, mix ground ginger, turmeric, pepper, salt, a pinch of saffron, lemon juice, olive oil, crushed garlic, and cilantro to create 'yellow charmoula'.

Stuff the chicken with a small bouquet of cilantro and lemon halves.

Gently rub the chicken with the marinade.

Cover the chicken and let it marinate in the fridge for at least 2 hours, preferably overnight.

Use a couscous pot to steam the chicken; add hot water to the bottom part.

Add a lemon cut in half to the water to prevent browning and add flavor.

Turn the heat to high and place the top part of the couscous pot.

Once steam starts coming out, place the chicken in the upper part, breast down, and cover.

Cook for around 30 minutes on medium-high heat.

After 30 minutes, flip the chicken to the other side, cover, and continue steaming for another 15 minutes.

Place the chicken in a baking pan, breast up, and brush with a mixture of dijon mustard and olive oil.

Broil the top of the chicken in the oven for a few minutes until deep golden brown.

Serve the chicken immediately on a bed of rice, lettuce, vegetables, or vermicelli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary