Braised moroccan chicken with stuffed green olives
This chicken dish is so tasty and moist and juicy, I bet this will instantly become a favorite in your household. I know it has in mine… Wait. Is a household of one still a household? Bah… what does it matter, really. A favorite is still a favorite, no matter the size of the household!
Ingredients :
Spice mix :
- 1/2 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp freshly cracked black pepper
- 16-20 saffron threads
- 1/2 tsp Himalayan salt
Chicken :
- 2- 4 lb chickens, cut into 10 pieces each (breasts cut in half, thighs, legs, wings)
- Salt and pepper to taste
- 2 tbsp ghee
- 1 large onion, diced
- 5 cloves garlic, chopped
- 1-1/2 cup water
- 1/3 cup fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
- 2 lemons, I used Meyer
- 1 cup large green olives, I used almond stuffed
- 2 tbsp tapioca starch + 2 tbsp water
Braised moroccan chicken with stuffed green olives
Instructions :
- Preheat oven to 350F
- In a small bowl, mix together all the spice ingredients. Set aside.
- Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
- Set a large Dutch oven over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the Dutch oven, and cook until crisp and golden, about 4-5 minutes per side.
- Remove the cooked pieces of chicken to a large bowl to collect the juices.
- Once all the pieces are browned, reduce heat to medium and add onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent. Add spice mix and continue cooking for about a minute, stirring constantly to avoid burning.
- Add the water and scrape the bottom of the pan to detach every little bit of flavor. Bring to a simmer then add the pieces of chicken back in. Don't forget the meat juices!
- Add olives, sprinkle with half the cilantro and half the parsley, then squeeze the juice of 1 of the lemons.
- Put the lid on and place in a 350F for 1 hour.
- Remove the chicken and olives to a large shallow bowl or plate and place in the [still warm but no longer on] oven to keep warm.
- Strain the cooking liquid through a fine mesh sieve directly into a medium saucepan. Squeeze in the juice of the remaining lemon.
- Dilute the tapioca starch in 2 tbsp of water and pour that into the simmering cooking liquid. Bring back to the boil and cook for about one minute, whisking constantly.
- Serve the chicken with the thickened braising liquid poured over top.
Other recipes Main Dishes : Here
