Moroccan Chicken with Olives a traditional Moroccan dish.  This dish includes preserved lemons but you can use thin slices of fresh lemon.


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)
2 teaspoons paprika
1 teaspoon ground cuminMoroccan Chicken with Olives
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh coriander
1/4 cup chopped fresh flat-leaf parsley


In a large bowl mix together all the spices.

Coat the chicken well with the spices and leave to marinate for about an hour

Place a large heavy bottomed pan a medium heat to heat the oil then add the chicken and sprinkle with a little salt (not too much as the olives and lemons are salty.

Lower the heat to medium-low, add the garlic and onions, cover and let it cook for 15 minutes

Turn chicken pieces over then 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 a further 30 minutes, until the chicken is cooked through

Before serving add the coriander and parsley and more salt if required.

Serve with rice or a green salad





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{November 30, 2011} {Tags: , , , }