Chicken with Red Charmoula

Name: Chicken with Red Charmoula
Ingredients: 2 small Preserved lemons; 15 grams Parsley; 15 grams Coriander; 20 to 30 Saffron threads; a pinch Salt (for saffron); about a tablespoon Boiling water (for saffron); 4 Garlic cloves; 1 tablespoon Harissa paste; 1 teaspoon Salt (for marinade); 1 teaspoon Sweet paprika; 0.5 teaspoon Black pepper; 0.5 teaspoon Ground cumin; 0.5 teaspoon Ginger (ground); 2 tablespoons Olive oil (for marinade); 600 grams Chicken legs; 2 medium small dice Onions; 0.5 teaspoon Salt (for cooking); 0.5 teaspoon Ground ginger (for cooking); 75 grams Mixed black and green olives; 2 tablespoons Lemon juice

20 ingredients · from Middle Eats

Ingredients

2 small Preserved lemons
15 grams Parsley
15 grams Coriander
20 to 30 Saffron threads
a pinch Salt (for saffron)
about a tablespoon Boiling water (for saffron)
4 Garlic cloves
1 tablespoon Harissa paste
1 teaspoon Salt (for marinade)
1 teaspoon Sweet paprika
0.5 teaspoon Black pepper
0.5 teaspoon Ground cumin
0.5 teaspoon Ginger (ground)
2 tablespoons Olive oil (for marinade)
600 grams Chicken legs
2 medium small dice Onions
0.5 teaspoon Salt (for cooking)
0.5 teaspoon Ground ginger (for cooking)
75 grams Mixed black and green olives
2 tablespoons Lemon juice

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Method

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Watch the original: “Chicken with Red Charmoula” by Middle Eats. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.