Marinated Chicken with Savory Sauce

Ingredients for Marinating 4 Chickens:

• 5cl of Olive Oil: Adds a rich, smooth texture to the marinade.
• 1 Tablespoon of Salt: Essential for enhancing all the flavors.
• 2 Tablespoons of Turmeric: Provides a warm, earthy flavor and a beautiful golden color.
• 2 Tablespoons of Ginger: Adds a zesty and spicy kick.
• 1 Teaspoon of Hot Chili: For those who enjoy a bit of heat in their dishes.
• 1 Teaspoon of Saffron Threads: Offers a delicate, aromatic essence that is unique and luxurious.
• 100g of Chopped Parsley: Fresh and vibrant, it complements the other spices perfectly.
• 6 Cloves of Chopped Garlic: Infuses a deep, savory flavor.
• 20cl of Water: Helps to blend all the ingredients together.

Instructions: Mix all these ingredients well and let the chickens marinate overnight. This allows the flavors to penetrate deeply into the meat, making it incredibly tasty and tender.

Ingredients for the Sauce:

• 1 kg of Onions: When cooked down, they provide a sweet and savory base for the sauce.
• 100g of Chopped Parsley and Coriander: These herbs add freshness and a burst of flavor.
• Chicken Gizzards: Adds a unique texture and rich flavor to the sauce.
• Green Olives: Their briny taste balances the richness of the dish.
• Preserved Lemon: Offers a tangy, slightly fermented flavor that is distinctive and delicious.

Instructions:

1. Marinating the Chickens: In a large dish, thoroughly coat the chickens with the marinade and let them sit overnight. This ensures that the flavors are fully absorbed.
2. Cooking the Chickens: The next day, transfer the chickens to pots (or one large pot if it is big enough). Add the remaining marinade and 500ml of water per pot. Begin cooking and let it go for about 40 minutes.
3. Turning the Chickens: After the first 30 minutes of cooking, turn the chickens over to ensure even cooking. Once they are fully cooked, transfer them to an oven tray for the final steps.
4. Preparing the Sauce: In the same pot used for cooking the chickens, add 1kg of onions. Allow them to cook down and caramelize.
5. Adding Herbs: Add the chopped parsley and coriander to the pot, mixing them in with the onions.
6. Including the Gizzards: Introduce the chicken gizzards into the mix, allowing them to cook and meld with the other ingredients.
7. Reducing the Sauce: Let the mixture reduce for at least 40 minutes, depending on the amount of water remaining in the pot. This concentrates the flavors and thickens the sauce.
8. Final Touches: Add the green olives and preserved lemon to the sauce. Let it cook for an additional 15 minutes on low heat, allowing the final ingredients to meld perfectly with the sauce.

This detailed process ensures a flavorful and satisfying dish, showcasing the superior quality of the meat and the richness of the spices and ingredients used. Enjoy preparing and savoring this dish!