BRAISED MOROCCAN CHICKEN WITH STUFFED GREEN OLIVES

 BRAISED MOROCCAN CHICKEN WITH STUFFED GREEN OLIVES

  This chicken dish is so tasty and moist and juicy, I bet this will instantly become a favorite in your household. I know it has in mine… Wait. Is a household of one still a household? Bah… what does it matter, really. A favorite is still a favorite, no matter the size of the household!

INGREDIENTS :

Spice mix :

  1. 1/2 tsp red pepper flakes
  2. 1/2 tsp smoked paprika
  3. 1 tsp ground cumin
  4. 1 tsp ground ginger
  5. 1/2 tsp ground coriander
  6. 1/2 tsp freshly cracked black pepper
  7. 16-20 saffron threads
  8. 1/2 tsp Himalayan salt

Chicken :

  1. 2- 4 lb chickens, cut into 10 pieces each (breasts cut in half, thighs, legs, wings)
  2. Salt and pepper to taste
  3. 2 tbsp ghee
  4. 1 large onion, diced
  5. 5 cloves garlic, chopped
  6. 1-1/2 cup water
  7. 1/3 cup fresh cilantro, chopped
  8. 2 tbsp fresh parsley, chopped
  9. 2 lemons, I used Meyer
  10. 1 cup large green olives, I used almond stuffed
  11. 2 tbsp tapioca starch + 2 tbsp water
BRAISED MOROCCAN CHICKEN WITH STUFFED GREEN OLIVES
 BRAISED MOROCCAN CHICKEN WITH STUFFED GREEN OLIVES

INSTRUCTIONS :

  1. Preheat oven to 350F
  2. In a small bowl, mix together all the spice ingredients. Set aside.
  3. Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
  4. Set a large Dutch oven over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the Dutch oven, and cook until crisp and golden, about 4-5 minutes per side.
  5. Remove the cooked pieces of chicken to a large bowl to collect the juices.
  6. Once all the pieces are browned, reduce heat to medium and add onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent. Add spice mix and continue cooking for about a minute, stirring constantly to avoid burning.
  7. Add the water and scrape the bottom of the pan to detach every little bit of flavor. Bring to a simmer then add the pieces of chicken back in. Don't forget the meat juices!
  8. Add olives, sprinkle with half the cilantro and half the parsley, then squeeze the juice of 1 of the lemons.
  9. Put the lid on and place in a 350F for 1 hour.
  10. Remove the chicken and olives to a large shallow bowl or plate and place in the [still warm but no longer on] oven to keep warm.
  11. Strain the cooking liquid through a fine mesh sieve directly into a medium saucepan. Squeeze in the juice of the remaining lemon.
  12. Dilute the tapioca starch in 2 tbsp of water and pour that into the simmering cooking liquid. Bring back to the boil and cook for about one minute, whisking constantly.
  13. Serve the chicken with the thickened braising liquid poured over top.

Other recipes Main Dishes : Here
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