This is an easy moroccan chicken dish to whip up for a mid-week dinner. I love one pot meals like the chicken orzo I made last week that earned a spot on our dinner rotation list.
I love the spices in this dish and the green olives. The spices include ginger, garlic, coriander, cumin, paprika, turmeric, cayenne pepper, and saffron. I did not use cayenne pepper as this might turn the heat up too much for the little ones. I did not use saffron either – its not currently in my stock of spices (on the shopping list though).
The recipe is from Food52, one of my favorite food sites. I followed it to a T, with the exception of the above omitted spices and I did not preserve the lemons. I simply sliced two small lemons and placed them in the dutch oven with the green olives for the second round of cooking time.
I’ve never made preserved lemons, however, it is on my list of cooking ventures to conquer. The sliced lemons worked really well with the other flavors. I served this over couscous, but you could also do fluffy jasmine rice or brown rice, and it would be equally as yummy.
This earned a spot on my dinner rotation list as well – the list is growing. Yippee.
- 4 tablespoons canola oil
- 2.5 pounds chicken legs and thighs
- Kosher salt
- Black pepper
- 1½ cups small diced onion
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1½ teaspoons paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2-3 cups chicken stock
- ¼ teaspoon saffron
- ½ cup green olives, rinsed
- 2 preserved lemons, pulp removed; rind cut into strips
- 2 tablespoons chopped cilantro
- Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat.
- Dry the chicken pieces and season them with salt and pepper.
- Place them in the skillet in batches and brown on all sides.
- Remove the chicken and place on a plate.
- Add the onion to the skillet and cook until slightly softened.
- Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture.
- Pour the chicken stock into the skillet so that ⅔ of the chicken is submerged.
- Add the saffron and stir to combine.
- Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes.
- Add the olives and preserved lemons.
- Cover and cook another 10 minutes or until chicken is cooked through.
- Remove the chicken and turn the heat to high.
- Cook for another 6-8 minutes until sauce reduces slightly.
- Stir in the cilantro.
- Adjust seasoning to taste.
- Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.