Moroccan Chicken with Green Olives and Lemon
An easy dish to prepare for a dinner party that will bring the exotic flavors of Morocco to your table
Makes: Serves 8
- 16 chicken thighs or mixed parts with skin on and bone in
- 1 head of garlic, peeled and minced
- 4 TBSP cumin seed
- 4 TBSP ground cinnamon
- 4 TBSP ground ginger
- 4 TBSP coriander seed
- 6 TBSP olive oil
- 1 bunch of parsley, chopped
- Juice of 2 lemons
- 1 bunch of mint, chopped
- 2 preserved lemons, pulp and seeds removed and rind cut into slivers
- 1 cup green olives
- Mix together the garlic, cumin seeds, cinnamon, ginger and coriander seeds with 4 TBSP of olive oil in a large bowl or zip-lock bag. Add the chicken pieces and toss to coat. Allow chicken to marinate overnight or at least several hours.
- In a large braising pan, heat the remaining 2 TBSP of olive oil and brown the chicken pieces on all sides.
- Toss in the olives, preserved lemon, and half of the parsley and mint. Pour the lemon juice in and cover. Simmer for a minimum of one and a half hours, until chicken is tender and falls from the bone. You can continue to simmer for longer, as you await your guests, making this an easy dish for a dinner party.
- Serve the chicken from the braising pan or transfer to a platter. Scatter the remaining parsley and mint on top. Serve with steamed couscous.