Braised Moroccan Chicken And Olives Recipe

Name: Braised Moroccan Chicken And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 2 1/2 pounds chicken legs and thighs; 1 teaspoon Kosher salt, or more to taste; 1 pinch Black pepper, or more to taste; 1 1/2 cups small diced onion; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 1/2 teaspoons paprika; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 2 cups chicken stock, more as needed; 1/4 teaspoon saffron; 1/2 cup green olives, rinsed; 2 preserved lemons, pulp removed; rind cut into strips; 2 tablespoons chopped cilantro

Servings: persons

4 tablespoons canola oil
2 1/2 pounds chicken legs and thighs
1 teaspoon Kosher salt, or more to taste
1 pinch Black pepper, or more to taste
1 1/2 cups small diced onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 cups chicken stock, more as needed
1/4 teaspoon saffron
1/2 cup green olives, rinsed
2 preserved lemons, pulp removed; rind cut into strips
2 tablespoons chopped cilantro

1
Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
2
Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
3
Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.

883

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons canola oil, 2 1/2 pounds chicken legs and thighs, 1 teaspoon Kosher salt, or more to taste, 1 pinch Black pepper, or more to taste, and more.

Yes, Braised Moroccan Chicken And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Moroccan Chicken And Olives

How did you like this recipe?

Frequently Asked Questions