Moroccan chicken

Recipe from: February 2010
Moroccan chickne

Ingredients 12
Servings 1
Minutes 30 minutes


Serving Change
  • 1.5
    chicken pieces
  • 2 large, finely chopped Spanish onions
  • 2 finely chopped garlic cloves,
  • 2
    ground saffron
  • 2
    ground ginger
  • 1
    crushed dried chillies
  • 250
    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


30 minutes
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.


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