Moroccan Chicken in Parsley and Turmeric Sauce
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.
Ingredients
- 1 whole chicken skinned and cut into pieces
- 1-1/2 quarts water
- 1/4 cup olive oil
- 6 garlic cloves
- 2 cups chopped parsley
- 1 tablespoon turmeric
- 1 tablespoon salt
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.