Moroccan roast chicken

Moroccan roast chicken

Introduction:

"When big T and I were in maloco, Spain, big t's sister and her boyfriend were in Morocco. Sent us postcards with local characteristics and looked at the photos. Look at the people there, the life there. Big t sister's boyfriend is a director. A lot of local voices were recorded. The voice of the market, the voice of the morning, the voice of people singing Today's choice of Morocco is precisely because of this. In fact, just look at what seasoning I used and how long the chicken leg stewed, you can imagine how fragrant this dish is. It's comfortable to eat. It's not greasy after peeling and oiling. It tastes good and is suitable for cold weather. It can improve blood circulation and warm up. Chicken is rich in high-quality protein and nourishes the body. Let's have a taste. For the explanation of some terms, see: http://blog.sina.com.cn/s/blog_ 46d08fb00100rd53. htmlhttp://blog.sina.com.cn/s/blog_ 46d08fb00100 rfat.html ”

Production steps:

Materials required:

Chicken leg: 2

Garlic: 1 slice

Ginger: 2 tablets

Olive oil: 3 teaspoons

Onion: 1

Chicken soup: 350ml

Red sweet pepper: 1

Couscous: 75g

Celery leaves: 1 handful

Sweet pepper powder: half teaspoon

Harissa: 1 teaspoon

Turmeric powder: half teaspoon

Cinnamon powder: 1 / 4 teaspoon

matters needing attention:

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced