Moroccan style pan chicken, by Mohamed Alaa

Paulina kitchen ft. Mohamed Alaa

very chair this title

A few days ago Mohamed, whom I continue on Twitter, published a photo of a recipe that seemed curious as well as simple.

It is a chicken to the pan prepared in the Moroccan way, with lemon and green olives.

First I thought about looking for the full recipe to do so but it occurred to me that it was a good idea to invite Mohamed to publish his recipe on my website.

The boy accepted delighted, told me the ninth details of his chicken to the saucepan and all happy.

We release the first recipe with web guest chef

Who is Mohamed

Your face sounds to me

Surely you know Mohamed Alaa. He is an amateur Syrian family chef who spreads the Arab cuisine and culture in Spanish. He participates in the “El Calamo and his Message” program (Channel 7) and was a contestant - and he got far - in Argentina's first masterchef. Below I leave your saints and signs to find it on social networks.

Thank you!

update

Time after publishing this Mohamed recipe I did it. It drove me crazy! With the marinade the chicken to the saucepan is very tasty, juicy. On the other hand, lemon, ginger and coriander make it a fresh pan chicken, something very difficult to get. I recommend doing so. I liked it so much that I did video:

Moroccan -style pink chicken recipe

Ingredients

From this chicken to the saucepan

• 1/2 kg. chicken in dams
• 1 red onion
• 3 garlic cloves
• 1/2 glass of lemon juice
• 1 cdita. of turmeric
• 1 cdita. of grated ginger
• 1 cdita. of cumin
• 1 bouquet of fresh coriander
• 150g. of green olives
• Olive oil, salt and pepper

Modus operandi

1. Marinate the chicken with salt , pepper , lemon , turmeric , ginger , and cumin . Reserve in the refrigerator in a bag, Ziplock style, for half an hour.
2. After this time, preparation , reserving the separated chicken from the marinated sauce.
3. Heat a pot with olive oil and fry the red onion and garlic .
4. Then, add the chicken to brown both sides.
5. Once a uniform golden color is achieved, add the sauce from the sauce to the saucepan and a glass of water .
6. Cover 3/4 of the pot and leave cooking over medium until the liquid is reduced and the chicken is tender .
7. Remove the chicken and place it on the presentation tray. At this time, it is added to the sauce of the pan, the green olives , without carozo, letting cook for 5 to 10 minutes.
8. Finally, the preparation fluid is poured, with the olives on the chicken. fresh coriander and lemon shells are added . Enjoy!

Thanks Mohamed!

This is this chicken to the Moroccan -style pan

presentation in tune

And here the father of the creature

Where to find Mohamed Alaa

Like everything

This is your website

Know your Facebook page dedicated to Arabic cuisine (it's very good)

Subsequent on your Twitter

And a datazo : you can ask for Shawarma catering, which seems to me a fantastic idea for a party.