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Moroccan Chicken

Number: 4 persons

Complexity: easy

Working time: x min/hour

Total preparation: x min/hour

    Ingredients

    • 1 kilo chicken (with or without leg, fillet pieces
      or chicken thigh meat...doesn't matter ) .

    • 1 blk/300 g seedless olives

    • 1 fermented lemon

    • 4 cloves of garlic

    • a generous dash of olive oil (but sunflower oil can also be used)

    • butter

    • 1/4 bunch of coriander

    • 1/4 bunch of parsley (flat, no curls!)

    • 2 tsp pepper

    • 2 tsp salt

    • 2 tsp paprika powder

    • 2 tsp cumin powder

    • 2 tsp saffron powder

    • 2 tsp ginger powder

    (by tsp - teaspoon we really mean full teaspoons! ).

    Other supplies

      Just this:

      This is one of my favorite dishes given to me by a Moroccan colleague of my wife in 2006. The combination of the meat, olives, fermented lemon and spices makes it mouth-wateringly delicious and a dish that we will definitely eat every year.

      Preparation

      • In the meantime, chop the coriander, garlic and parsley.

      • Clean the chicken and cut into smaller pieces if necessary.

      • Dry chicken

      • Add oil to the pan and place on medium high heat.

      • Place the chicken in the pan and brown slightly.

      • First add the spice powders to the pan and stir.

      • Add the coriander, garlic and parsley and stir again.

      • Let it sear for a while.

      • Add cold water (chicken should be just submerged) and bring to the boil again.

      • Once boiling, reduce heat and maintain simmer for 45 minutes.
        Stir occasionally and check if it does not stick, adding more water if necessary.
        Should be a sauce in which you will later cook the olives.

      • When the chicken is thoroughly cooked, remove it from the pan.

      • Cut the fermented lemon into small pieces and add to the sauce.

      • Add the olives to the remaining sauce and simmer gently for about 15 minutes.

      • Put the chicken back.

      • Sprinkle the coriander over it.

      Cook rice with it (assuming you can fry it, it says on the packaging).

      Serve in a deep plate with rice first, then some chicken and pour some sauce over the rice and chicken.

      KPK/30Dec22

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