Last Updated on July 9, 2021 by admin

This is dish that has two of my favorite ingredients- preserved lemons & olives . They are the best combination in a dish – “HANDS DOWN”.

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4

Ingredients

) Canola oil (4 tablespoon)
) Chicken legs and thighs (2.5 pounds)
) Green olives (1/2 cup) (make sure to rinse)
) Kosher salt (1 teaspoon), + more for taste
) Minced garlic (1 teaspoon)
) Minced ginger (1 teaspoon)
) Ground coriander (1 tablespoon)
) Ground cumin (1 tablespoon)
) Turmeric (1/2 teaspoons)
) Paprika (1 1/2 teaspoons)
) Cayenne pepper (1/2 teaspoons)
) Saffron (1/4 teaspoons)
) Chicken stock ( 2 cups )+ more as needed
) Chopped cilantro (2 tablespoons)

Directions:

STEP 1: Heat 2 tablespoons of oil in a Deep large skillet or Dutch oven – over medium high heat.

STEP 2: Dry the chicken pieces with a paper towel and season them with salt and pepper.

STEP 3: add oil to a skillet and let the oil heat up

STEP 4: Place the chicken in the skillet (in batches) and fry completely (brown on all sides). Remove the chicken and place on a plate.

STEP 5: Add the onion to the skillet and fry till slightly softened.

STEP 6: Add the garlic, ginger, coriander, paprika, cumin, cayenne pepper, turmeric and mix it well.

STEP 7: Add the chicken pieces and keep stirring till well coated with the blend.

STEP 8: Pour the chicken stock in the dutch oven so that 2/3 of the chicken is submerged. Add the saffron and stir well (making sure all ingredient re mixed well). Bring liquid to a simmer, cover the dutch oven and simmer on medium low heat for 25-30 min

STEP 9: Add the olives and preserved lemons. Cover and cook for another 10 to 15 min or until the chicken is cooked.

STEP 10: Remove the chicken and turn up the heat to high. Cook for another 7-10 min (until you notice the sauce has reduces slightly).

STEP 11: add in the cilantro and give it a good mix.

[OPTIONAL]: Add seasoning according to your taste.

Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.

Volaaaaa…………Your Braised Moroccan Chicken and Olives is READY TO EAT !!

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