Name: Moroccan Chicken with Lemon and Olives
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Yield: 6
Ingredients: 2 teaspoons paprika -; 1 teaspoon ground cumin -; 1 teaspoon ground ginger -; 1 teaspoon turmeric -; 1/2 teaspoon cinnamon -; 1/4 teaspoon freshly ground black pepper -; 2 tablespoons extra virgin olive oil -; 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful) -; Salt -; 3 cloves garlic, minced -; 1 onion, chopped -; The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon) -; 1 cup green olives, pitted -; 1/2 cup raisins -; 1/2 cup water -; 1/4 cup chopped fresh cilantro -; 1/4 cup chopped fresh flat-leaf parsley -

Recipe information

Cooking:

1 hour 5 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Chicken with Lemon and Olives

1. 2 teaspoons paprika -

2. 1 teaspoon ground cumin -

3. 1 teaspoon ground ginger -

4. 1 teaspoon turmeric -

5. 1/2 teaspoon cinnamon -

6. 1/4 teaspoon freshly ground black pepper -

7. 2 tablespoons extra virgin olive oil -

8. 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful) -

9. Salt -

10. 3 cloves garlic, minced -

11. 1 onion, chopped -

12. The rind from 1 preserved lemon , rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon) -

13. 1 cup green olives, pitted -

14. 1/2 cup raisins -

15. 1/2 cup water -

16. 1/4 cup chopped fresh cilantro -

17. 1/4 cup chopped fresh flat-leaf parsley -

How to cook deliciously - Moroccan Chicken with Lemon and Olives

1. Stage

Marinate the chicken in spice rub: Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

2. Stage

Brown the chicken pieces in tagine or skillet: If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.

3. Stage

Add the garlic and onions, cover and cook: Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.

4. Stage

Add the lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

5. Stage

Stir in the parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .