Fried Chicken in the Moroccan Style


Fried chicken is a beloved dish around the world, but when you infuse it with Moroccan flavors, you elevate it to a whole new level. The secret lies in the spices and the unique marinade that give this fried chicken its signature taste. In this blog post, we’ll guide you through the steps to prepare delicious Moroccan-style fried chicken that’s crispy on the outside and juicy on the inside.

Ingredients

For the Marinade:

  • 4-6 chicken pieces (legs, thighs, or breasts)
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • Juice of 1 lemon
  • 4 tablespoons olive oil
  • Salt and pepper to taste

For the Coating:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 2 eggs
  • ½ cup milk or buttermilk
  • Vegetable oil for frying

Instructions

Step 1: Marinate the Chicken

  1. Combine Ingredients: In a large bowl, mix together the minced garlic, cumin, coriander, cinnamon, smoked paprika, turmeric, cayenne, lemon juice, olive oil, salt, and pepper.
  2. Coat the Chicken: Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 hours, but overnight is ideal for deeper flavor.

Step 2: Prepare the Coating

  1. Mix Dry Ingredients: In a shallow dish, whisk together the flour, baking powder, salt, black pepper, ginger, and paprika.
  2. Prepare Wet Mixture: In another bowl, beat the eggs and mix in the milk or buttermilk until well combined.

Step 3: Dredge the Chicken

  1. Coat the Chicken: Remove the marinated chicken from the fridge. Dip each piece first into the wet mixture, allowing any excess to drip off, then coat it in the flour mixture. Ensure a thick, even layer for maximum crunch.
  2. Rest: Place the coated chicken on a wire rack and let it rest for about 15 minutes. This helps the coating adhere better during frying.

Step 4: Fry the Chicken

  1. Heat the Oil: In a large, deep skillet or Dutch oven, pour enough vegetable oil to cover the bottom by about an inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  2. Fry in Batches: Carefully add the chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry in batches for about 10-12 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
  3. Drain: Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

  1. Garnish: For an authentic touch, garnish your Moroccan fried chicken with fresh cilantro or parsley and a squeeze of lemon juice.
  2. Pairing: Serve alongside Moroccan-style sides such as spiced couscous, a fresh salad, or flatbreads for a complete meal.

Tips for Perfect Moroccan Fried Chicken

  • Adjust Spice Levels: Feel free to modify the amount of cayenne or other spices to suit your heat preference.
  • Let It Rest: Allowing the chicken to rest after frying helps the juices redistribute, ensuring moist meat.
  • Double Dredge: For extra crunch, you can repeat the dipping process (wet, then dry) for an even thicker coating.

Conclusion

This Moroccan-style fried chicken combines the comforting crunch of fried chicken with a vibrant array of spices, making it a standout dish for any occasion. Whether you’re hosting a family gathering or just craving something flavorful, this recipe is sure to impress. Enjoy the delightful fusion of spices and textures that bring a taste of Morocco to your table!


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