Moroccan Chicken with Olives Berbere Style

Name: Moroccan Chicken with Olives Berbere Style
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 4 pcs chicken thighs; 1 pc lemon; 2 pcs onion; 4 cloves garlic; 20 g ginger; 150 g green olives; 200 ml poultry stock; 2 tablespoons olive oil; 1 teaspoon turmeric; 1 teaspoon ground caraway; 1 teaspoon sweet paprika; 1 teaspoon salt; 0.5 teaspoon ground pepper; 1 handful coriander; 1 handful parsley

Eduard LáskaMeatMoroccan Cuisine x se líbilo

Moroccan chicken with olives, Berber style, is an aromatic one-pot dish from southern Morocco. Chicken thighs are marinated in turmeric, cumin and paprika, then slowly braised with lemon, green olives and fresh ginger. The meat turns so tender it falls off the bone, and the sauce thickens into a full, salty and lemony flavor. It is served with couscous, Moroccan bread or rice and scattered with coriander.

Příprava: 20min

Vaření: 45min

CELKOVÝ ČAS: 1h 5min

Step by step process

Preparation

1
For the Moroccan chicken with olives, first season the meat. Rinse and dry the chicken thighs, then rub them all over with a mix of turmeric, ground cumin, sweet paprika, salt and pepper. Leave to marinate for 15 to 20 minutes.
2
Meanwhile, prepare the vegetables. Slice the onion into half-rings, crush the garlic and grate the ginger finely. Cut the lemon into wedges, or use preserved lemon for even more authentic flavor.

Cooking

3
Heat olive oil in a deep pot over medium-high heat. Place the thighs skin-side down and sear for 5 to 6 minutes without moving until the skin browns. Turn, sear 3 more minutes and set aside on a plate.
4
Add the onion to the same pot and braise over medium heat for 5 to 7 minutes until soft and translucent. Add the garlic and ginger and stir for another minute until fragrant.
5
Return the thighs to the pot, pour in the chicken broth and add the green olives and lemon. Cover and braise over low heat for 35 to 40 minutes until the meat pulls from the bone and the sauce thickens.

Serving

6
Transfer the finished thighs to plates and spoon over the olive sauce. Scatter generously with chopped coriander and parsley. Serve at once with couscous, Moroccan bread or rice.