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  Added: Apr 11, 2006  •  Visited (778)  •  Print version Print this recipe (86)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken With Coriander And Mint
(Djeja M'qalia)
What You Need:
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon paprika
  • ¼ teaspoon pulverized saffron threads or powdered saffron
  • ¼ cup finely chopped fresh coriander (cilantro) leaves
  • ¼ cup finely chopped fresh mint
  • ½ teaspoon powdered rumin
  • 1 to 2 tablespoons vegetable oil
  • A 3- to 3½-pound chicken
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup coarsely chopped onions
  • 1 cup water

  • How To Cook:
    1. In a small bowl combine the garlic, paprika, saffron, coriander, mint, cumin and 1 tablespoon of oil.

    2. With a wooden spoon, mix and mash the ingredients to a paste that is dense enough to hold its shape lightly in a spoon. If the paste seems too dry, stir in up to 1 tablespoon more of oil by the teaspoonful.

    3. Pat the chicken completely dry with paper towels and sprinkle it inside and out with the salt and a few grindings of black pepper.

    4. Preheat the oven to 375. With your fingers, rub the entire surface of the chicken with the herb paste, patting and spreading it as evenly as possible.

    5. Place the chicken in a heavy 4- to 6-quart casserole, surround it with the chopped onions, and pour 1 cup of water down one side of the pot, without getting any water on the chicken.

    6. Cover the casserole and bring to a boil over high heat. Then braise in the center of the oven for about 45 minutes. To test if the chicken is done, pierce a thigh with the point of a small, sharp knife.

    7. The juices that run out should be pale yellow; if the juices are pink, braise 10 to 15 minutes longer. Transfer the chicken from the casserole to a plate and keep the braising juices warm.

    8. Preheat the broiler to its highest point, or light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface.

    9. Broil the chicken 3 inches from the heat for about 6 to 8 minutes, turning it frequently with 2 wooden spoons, until it is richly and evenly browned on all sides.

    10. Serve the chicken at once, accompanied by the heated braising sauce in a sauceboat or bowl.
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Herbs & Spices » Coriander
    Main Ingredient » Herbs & Spices » Mint
    Dish » Main Course


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