Moroccan Chicken with Olives and Preserved Lemons Recipe

Name: Moroccan Chicken with Olives and Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large cloves garlic, mashed; Salt and freshly ground pepper to taste; 1 teaspoon ground turmeric; 1 to 2 tablespoons ras el hanout; 1 bunch of fresh cilantro, chopped; 4 tablespoons olive oil; One 3 1/2-to-4-pound chicken, cut into 8 pieces; 1 teaspoon cornstarch; 1 cup black Moroccan dry-cured olives, pitted; Diced rind of 2 preserved lemons (see page 171)

Servings: persons

4 large cloves garlic, mashed
Salt and freshly ground pepper to taste
1 teaspoon ground turmeric
1 to 2 tablespoons ras el hanout
1 bunch of fresh cilantro, chopped
4 tablespoons olive oil
One 3 1/2-to-4-pound chicken, cut into 8 pieces
1 teaspoon cornstarch
1 cup black Moroccan dry-cured olives, pitted
Diced rind of 2 preserved lemons (see page 171)

1
Mix the mashed garlic with salt and freshly ground pepper to taste, the turmeric, the ras el hanout, half the cilantro, and 2 tablespoons of the olive oil.
2
Rub the surface of the chicken pieces with this spice mixture, put them in a dish, and marinate in the refrigerator, covered, overnight.
3
The next day, heat the remaining 2 tablespoons olive oil in a large pan.
4
Saute the spice-rubbed chicken until golden brown on each side.
5
Stir the cornstarch into 1 cup water, and pour over the chicken.
6
Bring to a boil, and simmer, covered, for about 20 minutes.
7
Add the olives, and continue cooking for another 20 minutes.
8
Sprinkle on the preserved lemon, and continue cooking for another 5 minutes.
9
Garnish with the remaining cilantro.
10
Serve with rice or couscous (see page 270).

296

kcal

Calories

Fat

Carbs

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.

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

You need 10 ingredients. The key ingredients include: 4 large cloves garlic, mashed, Salt and freshly ground pepper to taste, 1 teaspoon ground turmeric, 1 to 2 tablespoons ras el hanout, and more.

Yes, Moroccan Chicken with Olives and Preserved Lemons 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.

Moroccan Chicken with Olives and Preserved Lemons

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