Moroccan chicken: Food24: Recipes

Moroccan chicken

Recipe from: - A Farm in my heart February
Preparation time: 30 minutes
Cooking time: 1.25 hours

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Ingredients

1.5

kg

chicken pieces
2 large, finely chopped Spanish onions
2 finely chopped garlic cloves,
2

ml

ground saffron
2

ml

ground ginger
1

ml

crushed dried chillies
250

ml

water or chicken stock
Little leftover white wine
Rind of a preserved lemon
36 pitted purple or green olives
Chopped parsley or coriander leaves
Juice of a lemon

Method

Season 1,5 kg chicken pieces with salt and pepper.
Pour a little olive oil into a heavy-based saucepan and brown the chicken pieces all over in the hot oil.
Now add 2 large, finely chopped Spanish onions (the ordinary white ones will also do), 2 finely chopped garlic cloves, ½ teaspoon (2 ml) ground saffron (if you don’t have any, find some because it’s essential), ½ teaspoon (2 ml) ground ginger and ¼ teaspoon (1 ml) crushed dried chillies. Add 1 cup (250 ml) water, or chicken stock if you have some.
Adding a little leftover white wine to the water won’t do any harm either, although I don’t suppose it’s traditional.
Stew the chicken over a low heat for 1 to 1¼ hours until soft. Add a small quantity of boiling water if it looks a little dry.
About 10 to 15 minutes before the end of the cooking time, add the rind of a preserved lemon cut into wedges, or the rinds of eight wedges. But I’m far too greedy to use only the rind, so I usually chop up the entire wedge.
Also add 36 pitted purple or green olives.
Before serving, taste for seasoning and add a handful of finely chopped parsley or coriander leaves, and the juice of a lemon, if necessary.
This chicken is delicious with rice and a salad of fresh lettuce.

Servings: Change Serving

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Matwetwe
2/4/2010 12:19:24 PM

I am sorry but this is a chicken casserole with preserved lemons and
olives, Moroccan chicken is some thing completely different. Moroccans use fruits (tomatoes, dates, apricots, aubergines...) yes, tomato is a fruit... And sometimes boiled eggs. Regards.

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