Chicken in Moroccan Style
Yield
12 servingsPrep
20 minCook
45 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
cut in serving pieces |
*
|
| 2 | tablespoons |
kosher salt
|
|
| 7 | each |
garlic cloves
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | pinch |
saffron threads
|
*
|
| 3 | large |
onions
grated |
|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
olives
ripe, pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
cut in serving pieces |
*
|
| 3E+1 | ml |
kosher salt
|
|
| 7 | each |
garlic cloves
|
|
| 237 | ml |
vegetable oil
|
|
| 1E+1 | ml |
ginger
|
|
| 237 | ml |
vegetable oil
|
|
| 1E+1 | ml |
ginger
|
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
black pepper
|
|
| 1 | pinch |
saffron threads
|
*
|
| 3 | large |
onions
grated |
|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
olives
ripe, pitted |
*
|
Directions
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped.
Let stand 1 hour for flavors to penetrate then wipe off the garlic salt.
Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture.
Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.
To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water.
Simmer until tender, about 40 to 45 minutes.
Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently.
Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce.
Serve with couscous or rice pilaf and a bowl of extra pickled lemons.
