The way she likes it: chicken in a spicy Moroccan sauce from Shishi - voila! Food

2023-01-03T05:47:32.495Z

In Einav Hakon's recipe, she prepares juicy poultry in the rich and spicy sauce of Shishi's Moroccan fish. A particularly delicious combination that is best eaten with white rice. For the full recipe>>

With lots of garlic, peppers and spices.

Perfect chicken in Shishi's fish sauce (photo: Walla! system, Einav Hakon)

Not only the children need to be pampered, sometimes the parents deserve it too.

One of my dear mother's favorite dishes for Friday dinner is Moroccan fish.

Her greatest pleasure is eating the dish alongside white rice that absorbs the flavors of the spicy red sauce that wraps the fish.

And the truth is, this rich, thick sauce is really a great base.

When I thought about how I could pamper her, I decided to make a simple and delicious chicken stew for her in the sauce of Friday's Moroccan fish, one that would be best eaten with rice of course.

The result

- one of our family's favorite dishes and from now on your family too.

Einav Hakon is a mother, financial and pension planner and food blogger.
If you want to see what else she is cooking,

you can go to her Instagram page.

Chicken in Moroccan sauce (Photo: Einav Hakon)

Ingredients

- 3-4 chicken legs (divided into thighs and calves)
- ¼ cup oil
- 12-15 whole garlic cloves, peeled
- 3 sweet red peppers, cut into strips
- 2-3 green hot peppers, whole
- 1 bunch of cilantro
- 2 tablespoons sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon of salt
- 1 teaspoon chicken soup powder (optional)
- 2 tablespoons pickled lemon
- water as needed
For the conversion table click here >

Preparation

How to prepare chicken in Moroccan fish sauce?

1 Take out the poultry, wipe and dry them with absorbent paper.
2 Heat a wide pot like a saute and pour a quarter of a cup of oil.
When the oil is hot, fry the chicken in it until nicely browned on both sides.
It is recommended to start on the side of the skin.
3 Add the two types of peppers and garlic to the pot and fry together for about 3 minutes.
4 Add all the spices and half the amount of coriander.
Pour water until the chicken is covered and bring to a boil.
5 Cover the pot with a lid, leave a small opening and cook like this for about an hour partially covered.
If at the end of cooking the sauce seems too thin, continue cooking uncovered until the liquids evaporate and the sauce thickens.
6 At the end of cooking, sprinkle the other half of the cilantro and serve.