Moroccan Chicken

Peel the yellow onion (325 g) and garlic. Roughly chop the onion. Add the onion, garlic, and parsley to a food processor. Blend until smooth.

Transfer the vegetable mixture to a large bowl. Add turmeric powder, ground ginger, garlic powder, onion powder, black pepper powder, salt, saffron threads, water, and olive oil (25 ml). Mix well.

Clean the chicken thoroughly with vinegar or lemon, checking for any leftover feathers. Burn off small hairs if needed. Coat the chicken completely with the marinade and let it absorb the flavors, preferably overnight. Tie the chicken legs together with string to maintain its shape.

Peel and finely chop the yellow onion (125 g). Finely chop the cilantro.

Heat olive oil (50 ml) in a pot over medium heat. Add the chicken along with the remaining vegetable mixture. Stir in the chopped yellow onion, cilantro, and water. Bring to a boil over high heat. Once boiling, lower the heat, cover, and simmer for 45 minutes. Check if the chicken is cooked by piercing it with a fork—if no liquid comes out, it’s ready.

Line a baking tray with parchment paper. Carefully remove the chicken from the pot and place it on the tray.

Melt the butter in a saucepan over low heat and brush it generously over the chicken.

Preheat the oven to 220°C (430°F). Roast the chicken for about 10–12 minutes, until golden brown.

Simmer the sauce left in the pot over high heat, stirring constantly, until it thickens. For a sweet twist, add dried apricots. Add olives only when serving; do not cook them with the sauce.

Spread the sauce on a plate and place the roasted chicken on top.

EXTRA

Peel the potatoes and cut into fries. Sprinkle with salt and mix well.

Fry the potatoes until golden brown, then drain on paper towels. Set aside.

Serve with fries, green olives, and toasted almonds.