MA
Morocco
Featured recipe
Africa
MA
Tender chicken cooked with onion, saffron, ginger, green olives, and preserved lemon in a fragrant Moroccan sauce.
25 min
1 hr 10 min
6 servings
Medium
1 hr 35 min
3 lb (1.36 kg) bone in chicken thighs and drumsticks 1 1/2 tsp kosher salt 1/2 tsp black pepper 2 tbsp olive oil 2 large yellow onions, thinly sliced 4 garlic cloves, minced 1 tsp ground ginger 1 tsp ground turmeric 1/2 tsp ground cumin 1/2 tsp sweet paprika 1/4 tsp saffron threads 1 1/2 cups (360 ml) chicken stock 1 preserved lemon 1 cup (150 g) green olives, pitted 1/4 cup chopped cilantro 1/4 cup chopped parsley 1 tbsp fresh lemon juice
1. Season the chicken with salt and pepper. 2. Heat olive oil in a heavy pot over medium high heat. Brown the chicken in batches for about 4 minutes per side, then transfer to a plate. 3. Lower the heat to medium. Add onions and cook for 8 minutes. 4. Add garlic, ginger, turmeric, cumin, paprika, and saffron and cook for 30 seconds. 5. Add stock and scrape the bottom of the pot. Return the chicken and its juices. 6. Cover and simmer gently for 35 minutes. 7. Rinse the preserved lemon, discard the pulp, and slice the peel thinly. 8. Add preserved lemon and olives. Cook uncovered for 15 to 20 minutes until the chicken is tender. 9. Stir in cilantro, parsley, and lemon juice. Taste and adjust salt.
SCHNAX TIP
Preserved lemon and olives are salty, so adjust the seasoning at the end. Serve with bread or couscous.