Kitchen
Wizard
Cooking
Moroccan Chicken
Number: 4 persons
Complexity: easy
Working time: x min/hour
Total preparation: x min/hour
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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
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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.
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Preparation
In the meantime, chop the coriander, garlic and parsley.
Clean the chicken and cut into smaller pieces if necessary.
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Dry chicken
Add oil to the pan and place on medium high heat.
Place the chicken in the pan and brown slightly.
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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.
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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.
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KPK/30Dec22
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