Experience the rich, comforting flavors of this traditional oven-roasted chicken served with slow-cooked onions and tender chicken liver simmered in the naturally flavorful roasting juices. As the chicken roasts to golden perfection, it releases a delicious broth that infuses the onions and liver with deep, savory flavor, creating a complete Moroccan-inspired meal that’s both elegant and satisfying. Perfect for family dinners, special occasions, or weekend gatherings, this recipe combines juicy roasted chicken, melt-in-your-mouth onions, and flavorful chicken liver in a dish that’s simple to prepare yet impressive enough to serve to guests. Every bite is packed with authentic homemade taste, making it a true celebration of traditional cooking and wholesome ingredients.
Recipe Information:
| Information | Details |
|---|---|
| Prep Time | 15minutes |
| Cook Time | 1h 20 minutes |
| Total Time | 1h 35 minutes |
| Servings | 6 people |
| Cuisine | Moroccan |
| Difficulty | It’s an easy yet challenging recipe that just requires some focus, and when you manage to prepare it, you’ll enjoy a rare and delicious dish. |
Ingredients:
- Two tender chickens (previously frozen and thawed)
- 4 finely chopped onions
- 200g of chicken liver
- 100g of pitted red olives
- 4 cloves of garlic
- 2 tablespoons chopped cilantro and 1 tablespoon chopped parsley
- 1 pickled lemon
- 1 tablespoon harissa (chili paste)
- 1 heaped teaspoon salt
- 2 heaped teaspoons turmeric
- 1 heaped teaspoon ginger
- A pinch of saffron threads
Instructions:
step1: Preparing the spice mix
Take a small spice blender and add three cloves of garlic, two tablespoons of chopped coriander, one tablespoon of parsley, half a preserved lemon, one tablespoon of harissa, one teaspoon of salt, two teaspoons of turmeric, and one teaspoon of ginger. Add half a cup of lemon juice and blend the ingredients well. Then, transfer the mixture to a bowl and add one tablespoon of ghee. Mix well with the spice blend.
This mixture is used to marinate chicken; the liver pieces are cooked with red olives, and it is also used in cooking onions.
step2: Seasoning the two chickens:
Wash your hands thoroughly or wear cooking gloves, then take a knife and pierce the two chickens with it. Take half of the spice mixture that we prepared in the previous step and season the two chickens well with it. Then put them in the oven for 15 minutes The oven should be set to 180 degrees..
While the two chickens are in the oven, boil the chicken livers. Take a pot, put water in it, and when the water boils, add two tablespoons of vinegar and the chicken liver pieces. Then immediately turn off the heat, cover it, and leave it aside.
Finely chop the onions and place them in a pan over medium heat with a tablespoon of vegetable oil and a tablespoon of olive oil. Then add the spice mixture we prepared earlier, after removing a tablespoon of it, which we will use to cook the liver pieces. Once the onions begin to boil, reduce the heat to low, cover the pan, and let it simmer gently, watching and stirring occasionally.
After 15 minutes, remove the two chickens from the oven, cover them with aluminum foil, then return them to the oven and leave them for an hour or an hour and 10 minutes until they are thoroughly cooked.
While the two chickens are cooking in the oven, watch the onions and stir them well. The onions will be ready. They will become like jam and melt, that is, no onion pieces will remain sticking out. They must be honeyed and cooked well until the onion broth becomes thick and delicious.
Remove the chicken livers from the hot water and cut them into small pieces. Place the broth from under the two chickens in a pan and bring it to a boil. Add a spoonful of the reserved spice mix, then add the liver pieces and 100g of pitted red olives. Cover the pan and cook until the liver pieces and olives are thoroughly cooked.
Then we take the two chickens and place them in a dish, and we place the onions that we cooked next to them in a circular pattern, and we place the liver pieces that we cooked with the red olives and the broth that was under the two chickens in the oven from above, and we place half of a pickled lemon after removing its pulp and filling it with harissa (hot pepper paste).
Serving the dish:
You can serve this Traditional Moroccan dish alongside delicious Moroccan salads in small dishes surrounding it as a main course, such as and Sugarcane drink with lemon and green ginger
Here are some of the most popular traditional Moroccan salads that are served with tagine as a main course.
Moroccan Roasted Tomato, Onion & Pepper Salad Recipe
Traditional Moroccan Tomato Cucumber and Onion Salad Recipe
Moroccan salad with tomatoes, onions, and roasted green peppers
Moroccan salad with onions, tomatoes, and roasted red and yellow peppers
Moroccan Lettuce, Tomato, Onion & Cucumber Salad
Some fruits and certain types of melon can be served as a dessert after the meal.
=>This recipe is suitable for special occasions and visiting relatives, either as a lunch during holidays.
note:
- This recipe is suitable for both lunch and dinner.
- In Morocco, after finishing meal, fruits or types of melon are served as a dessert.
- Some people like to drink Moroccan tea after a meal.
- Some people enjoy drinking one of the juices on the Moroccan beverage menu.
Show Nutritional value and health benefits of the recipe
Frequently Asked Questions
1. Can I use fresh chicken instead of previously frozen chicken?
Yes. Fresh chicken works perfectly and often provides the best texture and flavor. If using frozen chicken, make sure it is completely thawed before seasoning and roasting.
2. Why are the chickens pierced before seasoning?
Piercing the chicken allows the marinade to penetrate deeper into the meat, resulting in a more flavorful and juicy roast.
3. Why are the chickens covered with aluminum foil after the first 15 minutes?
Covering the chickens with foil helps retain moisture, prevents excessive browning, and ensures the meat cooks evenly while remaining tender and juicy.
4. Can I prepare the onion topping in advance?
Yes. The caramelized onion mixture can be prepared a day ahead and refrigerated. Reheat it gently before serving.
5. Why are the onions cooked for such a long time?
Slow cooking allows the onions to break down completely, becoming soft, sweet, and jam-like while creating a rich, flavorful sauce.
6. Do I have to use chicken liver?
No. The liver is optional, but it adds authentic Moroccan flavor and enriches the dish with extra nutrients.
7. Can I substitute the red olives?
Yes. Green olives or mixed olives can be used, although pitted red or purple olives provide the traditional flavor and appearance.
8. What is the purpose of the preserved lemon?
Preserved lemon adds a distinctive Moroccan citrus flavor and enhances the richness of the roasted chicken and caramelized onions.
9. How do I know when the chicken is fully cooked?
The chicken is ready when the thickest part of the thigh reaches 75°C (165°F), the juices run clear, and the meat is tender and easily pulls away from the bone.
10. What can I serve with this dish?
This recipe pairs wonderfully with Moroccan bread (Khobz), steamed couscous, roasted potatoes, traditional Moroccan salads, and a refreshing sugarcane juice with lemon and fresh ginger.
11. Can I make this recipe for special occasions?
Absolutely. This elegant Moroccan roasted chicken dish is ideal for family gatherings, Ramadan, Eid celebrations, weddings, and festive dinners.
12. How should leftovers be stored?
Store leftover chicken, onions, and liver in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven before serving.
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