Moroccan Chicken with Olives Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 t cumin
1 1/2 t ginger
1 1/2 t cinnamon
1/4 t salt
1/2 t pepper
3 T flour
3-4 pounds of boneless, skinless chicken thighs (or a combo of thighs and breasts, but not all breasts if you can help it)
3 T olive oil
4 garlic cloves, thickly sliced
1/4 t red pepper flakes
1 white onion chopped
2 bay leaves
1/2 cup pitted green olives, halved
1/2 cup pitted Greek olives, halved
1/2 cup dry white wine
1 1/2 cups chicken stock
1/8 teaspoon of saffron powder or a 5-6 threads of saffron
3 T chopped fresh parsley
3-4 T lemon juice
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Directions: |
Directions:Combine the first 6 ingredients (spices and flour)
Coat the chicken with the flour mixture reserving any leftover flour mix for later.
Heat the olive oil in a large saute pan on high heat and add the chicken pieces cooking 3-4 minutes per side until browned. Transfer chicken to big bowl and set aside.
In the same pan, on medium high heat, cook the garlic, red pepper flakes and onion (add additional olive oil if needed), bay leaves and both olives, stirring occasionally. Cook until the onion is soft and the garlic just begins to brown. Add the reserved flour mixture and cook for one minute, stirring. Stir in the wine and boil until reduced by half. Add the chicken stock, saffron and the chicken. Bring to a boil and reduce heat to low and simmer for 15 - 20 minutes. Stir in the parsley and lemon juice just before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: Serve with couscous or rice.
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This recipe for Moroccan Chicken with Olives is from