Moroccan Chicken with Olives
They key to this recipe lies in a technique we don’t often use: it’s important to not preheat the pot before cooking. It’s enough to just mix the ingredients in the pot, then turn on the heat.
Ingredients
- 1 medium chicken, cut in pieces
- 1 large onion
- 3 garlic cloves
- 1 bunch of cilantro
- ½ bunch of parsley
- 1 Tbsp Tajine spices, ground
- 4 Tbsp olive oil
- 3 preserved lemons, sliced
- 24 green or violet olives
- 1 tsp cumin, ground
- ½ tsp Tajine spices, ground
Method
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1
Remove the excess fat from the chicken and wash the chicken well.
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2
Place the well-drained chicken in a large pan along with the onion, garlic, cilantro, chopped parsley and the spices. Mix well.
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3
Add a small glass of water to the pan then place it covered on low heat and bring it to a boil.
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4
Let simmer for ½ hour until the chicken is almost cooked.
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5
Add the preserved lemons, olives and remaining spices. Mix carefully and cook for another 10 minutes on low heat.
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6
Let rest for ½ hour before serving.
