Moroccan Chicken with Green Olives
Ingredients
- Chicken
- 3 onions, finely chopped
- 1 jar green olives
- 1 preserved lemon (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger
- 1/2 bunch cilantro, chopped
- 1/2 bunch parsley, chopped
- A few saffron strands (optional)
- 3 tablespoons olive oil
- Water, as needed
- Butter, for brushing
Preparation
In a bowl, clean the chicken with salt and lemon, removing the tail, wing tips, feathers, and excess fat, then rinse well with cold water
In a bowl, combine the spices, cilantro, parsley, and a quarter of the preserved lemon chopped, using only the pulp
Crush a few saffron strands between your hands and let them infuse for a few seconds in half a glass of hot water, then pour into the bowl with the spices
Mix everything to make a marinade
Brush the chicken with this marinade
Cover and refrigerate for at least 1 hour, preferably overnight
In a pot, heat the olive oil
Add the chicken and brown on all sides
Add the finely chopped onions
Cook until the onions are soft
Add the marinade
Add the preserved lemon
Add a little water
Cover and cook for 30 to 35 minutes
Once the chicken is cooked, transfer it to an oven-safe dish
Brush with butter and brown in a hot oven at 230°C
Rinse the olives several times with cold water to desalinate them
Put the olives in the pot to cook in the sauce for 10 to 15 minutes
Reduce the sauce well over medium heat if necessary
Serve
Tips
You can substitute preserved lemon with lemon juice if not available
Saffron is optional and can be omitted
Marinating overnight enhances the flavor
