Moroccan Chicken with Olives & Preserved Lemon

March 18, 2019

Moroccan Chicken with Olives & Preserved Lemon

Preparation: 20 minutes

Cooking / Baking: 30 minutes

Quantity: 4 people

Ingredients:

6 cloves garlic, finely chopped
¼ teaspoon saffron threads
1 Tbsp fresh ginger, finely grated
1 tsp sweet paprika
1 tsp ground cumin
1 tsp cinnamon
½ tsp turmeric
1/2 tsp himalayan or celtic sea salt
freshly ground black pepper
1 organic chicken, cut into 8 – 10 pieces or use 6 – 8 organic chicken drumsticks
2 tbsp ghee or butter
2 medium or l large onion, thinly sliced
2 cinnamon sticks
approx. 1/2 cup olives in olive oil, pitted if you prefer
1/2 preserved lemon with pulp removed & cut into thin slices
1 cup organic chicken stock
Juice of 1/2 lemon
1 tbsp chopped flat-leaf parsley
1 Tbsp kudzu or arrowroot flour (to thicken the juices left at the end – optional)

Directions:

Mix garlic, saffron, ginger, paprika, cumin, cinnamon, turmeric, salt and pepper together.
Gently rub the mixture over the chicken piece, leave to marinate in the fridge, covered for 2 to 4 hours.
Gently melt ghee or butter in a heavy pan on a medium heat.
Add the chicken and brown on all sides, approximately 5 – 19 minutes. Then set aside.
Add the onions to the pan and saute on a medium-low heat until softened and gently browned.
Leave in the pan or add to a tagine (if using) & add in the cinnamon sticks.
Place the chicken on top of the onions. Then add the lemons, olives, stock and lemon juice over the top of the chicken.
Cover the pan or tagine with a lid & gently simmer on a low heat for approximately 25 minutes or until the chicken is cooked through.
Serve with parsley scattered over the top on a bed of simple cauliflower rice or basmati rice and vegetables or salad on the side. Enjoy!

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