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Food52.com

Food52.com

This flavorful dish was inspired by two Moroccan ingredients- olives and preserved lemons. They work beautifully together in this dish to add a ton of flavor to the sauce. In addition, braising the chicken makes the meat wonderfully tender and juicy. Serve this dish over a bed of couscous to soak up all of the delicious sauce. This is a pitch-perfect take on a classic dish. It’s a mouth-tingling spice mixture of ginger, garlic, coriander, cumin, paprika, turmeric, cayenne, saffron and then green olives and preserved lemons come to the party. The chicken is browned in oil (it’s worth taking your time with this step, as you don’t want it to burn) and then coated in the spice base before simmering gently in chicken stock until tender. Adding the lemons and olives towards the end helps retain their integrity and perfume. You may want to discard some of the fat after browning the chicken (this will depend on the meat you buy) — we kept about 2 tablespoons. And couscous is a must with this Braised Moroccan Chicken And Olives recipe courtesy of Food52.com.

  • 4 tablespoons canola oil
  • 2.5pounds chicken legs and thighs
  • Kosher salt
  • Black pepper
  • 1 1/2 cup small diced onion
  • 1teaspoon minced ginger
  • 1teaspoon minced garlic
  • 1tablespoon ground coriander
  • 1tablespoon ground cumin
  • 1 1/2 teaspoon paprika
  • 1/2teaspoon turmeric
  • 1/2teaspoon cayenne pepper
  • 2-3cups chicken stock
  • 1/4teaspoon saffron
  • 1/2cup green olives, rinsed
  • 2 preserved lemons, pulp removed; rind cut into strips
  • 2tablespoons 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.
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