Adding a Little Spice

Moroccan Chicken with Olives

This recipe is the Best Stew with Olives winner according to Food52, and I certainly agree it is delicious. The next few weeks are going to bring about many changes: moving in with my fiance, moving to a new state, starting a new job, still trying to plan a wedding from another state.

Naturally, this has brought about a need for comfort food. I often to turn British food when I want comforting. Mashed potatoes and onion gravy. Crispy-skinned sausages. Toad in a hole. Chicken tikka masala.

And that brings my mental train to Moroccan food. I have a soft spot for tagines and lamb, though I am hardly an expert at cooking either. Something about that flavor palate, bright and complex, that really makes me relax and focus on the dish at hand.

This one is surprisingly easy and relatively fast. I served it over a bed of Israeli couscous because I like it better. However, rice and regular couscous would also be excellent substitutes. Maybe naan? Anything to soak up that brightly colored juice!

Relax and pull up a plate. There’s plenty to share!

Moroccan Chicken and Olives
Adapted, barely, from Sonali aka the Foodie Physician

I did not use either of the now optional ingredients and found the dish fabulous. If you try them and love them, let me know!

olive oil
3 lb chicken thighs
salt and pepper
1 onion, diced
2 onions, wedges
1/2 inch piece fresh ginger, minced
4 garlic, minced
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp paprika
1/2 tsp turmeric
2 1/2 c chicken broth
1/2 tsp saffron
3/4 c green olives
2 preserved lemon rinds, cut into strips (optional)
2 tbsp cilantro, chopped (optional)

In a large pot, heat olive oil over medium heat. Season chicken with salt and pepper. Sear chicken until brown on all sides. Set aside.

Add diced onions to pot and cook until softened. Add onion wedges, ginger, garlic, coriander, cumin, paprika, and turmeric. Stir until fragrant. Return chicken to pot and coat.

Pour in enough chicken stock to cover chicken pieces by about 2/3.  Bring to a simmer. Cover and cook 20 minutes over low heat.

Add saffron, olives, and optional ingredients. Cover and cook and additional 10 minutes. When chicken is thoroughly cooked, remove from sauce. Reduce sauce over high heat for 5-7 minutes. Season to taste. Return chicken to pot and serve.



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Filed under Meat & Fish, Moroccan, Soups & Stews

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