Chicken with olivesSubmitted by: PHRASER
IntroductionMoroccan style chicken dish Moroccan style chicken dish
3 tbs olive oil
1 1kg chicken, cut in 6 pieces, skin removed (or 1kg chicken pieces without skin, or 1.5kg chicken thighs on the bone but without skin)
2 garlic cloves, minced
large pinch saffron threads
1 cinnamon stick
1 tbs minced fresh ginger
freshly ground salt and pepper
2 tomatoes, diced
1/2 bunch fresh parsley chopped, plus extra for garnish
1/2 bunch fresh coriander leaves, chopped
3 cups water (or stock)
1 cup Moroccan cracked purple olives or any good quality salt or brine cured olives
3 preserved lemons cut into strips or small dice (rind only from two, well rinsed, rind and pulp of another, less well rinsed)
Meanwhile, add a ladle of the braising liquid from the chicken to a smaller pot. Place the olives and preserved lemon in the pot, and then simmer over a low heat until most of the liquid has evaporated.
When the chicken is done, transfer to a serving dish, cover, and keep warm. Return the braising liquid to a simmer and stir in the lemon mixture. Taste; if flavours need concentration, bring to a boil and reduce. Pour the sauce over the chicken and sprinkle with parsley Serve with cous cous or rice and green vegetables (eg spinach).
1 serve = 1 piece of chicken, plus sauce
Number of Servings: 6
Recipe submitted by SparkPeople user PHRASER.