While Big T and I were in Maluoco, Spain, Big T's sister and her boyfriend were in Morocco.
She sent us postcards with local characteristics and looked at the photos. Look at the people there, the life there.
Big T sister's boyfriend studied directing. Many local voices were also recorded. The sound of the market, the sound of early morning, the sound of people singing...
I chose Morocco today because I was infected by these.
In fact, just by looking at what seasoning I used and how long the chicken legs have been stewed, you can imagine how delicious this dish is. It's comfortable to eat. It has been peeled off and oily and is not greasy.
It tastes good and is very suitable for making in cold weather. It can improve blood circulation and warm the body; the high-quality protein of chicken is nutritious and nourishing.
Let's try it together.
For some explanations of the terms spices, see:
http://blog.sina.com.cn/s/blog_46d08fb00100rd53.html
http://blog.sina.com.cn/s/blog_46d08fb00100rfat.html
Morocco Roast Chicken
By WaldoWitting
Recipe Recommendations
- chicken legs of 2
- garlic 1 clove
- Jiang 2 tablets
- olive oil 3 scoops
- onion one
- chicken soup 350 ml
- red bell pepper one
- bell pepper powder Half teaspoon
- cinnamon powder 1/4 teaspoon
Steps for Morocco Roast Chicken
1
Remove the oil and skin the chicken leg, and divide it into two from the joints.
2
Chop the ginger and garlic and place in a small bowl.
3
Add bell pepper powder, Harissa, turmeric powder, cinnamon powder and olive oil and stir well to form a marinade.
4
Put the chicken legs in a freezer bag, add the marinade, and pinch well. Place in the refrigerator and let sit for at least 1 hour. You can turn it over during this period.
5
Add a small amount of oil to the pan, fry the chicken legs with the marinade, and until the surface is golden brown.
6
Add onions and saute until fragrant.
7
Add chicken soup, bring to a boil, cover, and simmer for half an hour.
8
Take 75gCouscous.
9
Remove the stalks and sacs of the red bell peppers, and cut them into small pieces.
10
Wash the celery leaves and chop them.
11
Add Couscous and bell pepper to the pan and continue to cook for 10 minutes. If there is not enough soup, add water. Season with salt and pepper.
12
Put on plates and sprinkle with chopped celery leaves.