Moroccan chicken in parsley and turmeric is a family tradition for breaking the Purim fast. It is simple dish that can be simmered in a pot or tagine.The garlic, turmeric and parsley infuse the chicken and create a distinct aromatic scent. Like all Moroccan food, it is the blend of spices, and the slow cooking process that makes this a most delightful and flavorful dish.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Course: Dinner, Lunch, main, Meats
Cuisine: Moroccan
Keyword: chicken, parsley, purim, turmeric
Ingredients
1whole chickenskinned and cut into pieces
1-½quartswater
¼cupolive oil
6garlic cloves
2cupschopped parsley
1tablespoonturmeric
1tablespoonsalt
Instructions
In large pot, bring water to boil. Add chicken and cook covered until tender 30-45 minutes.
In large pan, sauté garlic and turmeric. Add parsley, salt and oil and stir well. Add boiled chicken and spoon mixture over chicken. Simmer for 30 minutes.
Notes
Purim tradition: First day breakfast, eat boyosa. Refer to recipe. First day lunch/seuda, eat couscous with butter and milk. Refer to recipe.