Moroccan Chicken with Lemon and Olives

Categories: Chicken

Ingredients

• 2 teaspoons paprika
• 1 teaspoon cumin, ground
• 1 teaspoon ginger, ground
• 1 teaspoon tumeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pepper, freshly ground
• 2 Tbsp olive oil
• 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of thighs and legs)
• Salt
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 peel from 1 preserved lemon, rinsed, peeled and cut into thin strips or just use thin lemon slices
• 1 cup green olives, pitted
• 1/2 cup water
• 1/2 cup raisins
• 1/4 cup cilantro, freshly chopped
• 1/4 cup flat-leaf parsley, freshly chopped

Directions

1. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for 1 hour in the spices.

2. In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt, and brown, skin side down for 5 minutes. Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.

3. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

4. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice or rice pilaf.

Email to a friend | Print this recipe | Back