Moroccan Style Chicken
Yield
4 servingsPrep
20 minCook
75 minReady
95 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 3 | each |
onions
thinly sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 ½ | teaspoons |
ginger
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | pounds |
chicken
for frying |
|
| ¾ | cup |
chicken broth
|
|
| ¾ | cup |
water
|
|
| 2 | each |
lemons
medium sized, quartered |
|
| 1 | cup |
green olives
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 3 | each |
onions
thinly sliced |
|
| 2 | cloves |
garlic
minced |
|
| 7.5 | ml |
ginger
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 907.2 | g |
chicken
for frying |
|
| 177 | ml |
chicken broth
|
|
| 177 | ml |
water
|
|
| 2 | each |
lemons
medium sized, quartered |
|
| 237 | ml |
green olives
pitted |
*
|
Directions
Heat oil in large, heavy kettle.
Add onions and garlic. Sauté until onion is translucent.
Mix in ginger, coriander and parsley. Add salt and pepper to taste.
Cook about 3 minutes.
Wash and dry chicken pieces.
Add these to spice mixture.
Fry a few pieces at a time until golden brown on all sides.
Add more oil, if needed. Add the broth and water.
Cover and cook slowly for 40 minutes.
Mix in lemons and olives and continue to cook 20 minutes longer, or until all ingredients are tender.
