1 cup halba seeds boiled (see note below).
2 cloves garlic, peeled ends cut off
1 tablespoon sem smelly butter (see note below).
1 tablespoon tumeric,
1 tablespoon ginger,
1 tablespoon 100 spices
1/2 tablespoon black pepper
1/2 tablespoon salt or to taste) (can add salt after cooked.)
1/2 cup oil
5 onions thinly-sliced
1 bunch parsley, minced
5-6 small tomatoes cut in half
1 whole chicken (prepped see note at bottom )
Water enough to cover chicken
I use a pressure cooker can use a big pot but will take longer
Heat the oil then add onions,garlic, minced parsley; all the spices and halba seeds saute , risne chicken then add to pan cook about 15 minutes then add water and tomatoes.
Put top on pressure cooker and tightly seal cook about 45 minutes, is done when chicken is tinder and about to fall off bone
Serve over bread called millwee (type of moroccan bread ) torn into small pieces place chicken in center then ladle sauce around and over it serve hot
(Note to prep halba seeds place in small sauce pan with water bring to boil. Boil 5 minutes; drain water off then add to pot .)
(sem smelly butter is type of moroccan butter)
(Note: to prep chicken in large bowl place washed chicken sprinkle salt all over chicken rub in then take one lemon roll on countertop then cut in half squeeze out lemon juice, onto chicken let sit at least 15 minutes.’ this is were i prepared other ingredients.
Rinse chicken then add to pan .)