Morocco's ADDICTIVE Marinade

Video Description

Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce! ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates https://www.patreon.com/MiddleEats https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ➥Facebook https://www.facebook.com/MiddleEatsyt/ ___ 🍳 My Kitchen Equipment 🥘 Ingredients: Harissa: https://geni.us/cvOTty Preserved Lemons: https://geni.us/Lemons (These links are amazon affiliated and help support the channel at no extra cost to you) Food Thermometer: https://geni.us/CC34osG Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm ___ Chermoula marinade: 20-30 Threads of Saffron 4 Cloves of Garlic 2 Preserved Lemons 15g Parsley 15g Coriander 2 Tbsp Olive oil 1 Tbsp Harrisa 1 Tsp Salt 1 Tsp Sweet Paprika 1/2 Tsp Black Pepper 1/2 Tsp ground cumin 1/2 Tsp Ground Ginger Chermoula Chicken Tagine: 2 Onions 600g - 1kg Chicken Pieces 75g Mixed black and green pitted olives 2 Tbsp Olive oil 2 Tbsp lemon juice 1/2 Tsp salt 1/2 Tsp Ground Ginger Marinade from above Directions: To make the Charmoula: 1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl 2- Remove the stalks from your parsley and coriander then chop it to a fairly small size 3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well 4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon To make the chicken: 1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated 2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one 3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well 4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions 5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes 6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes 7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid 8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed 9- Serve with some soft but crusty bread 👉 Video edited by Replayed: https://app.replayed.co/join/Kk57mTGu3QsaT6GTQsi8GFM7M3bEg9