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Moroccan chicken, pickled lemons and green olives
Moroccan chicken, pickled lemons and green olives
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Prep Time:
Cook Time:
I brown the chicken first for a delicious twist on a traditional Moroccan dish.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 6 chicken marylands
  • 3 Spanish onions, thinly sliced
  • 1 bulb garlic, cloves separated
  • 1/2 tsp saffron threads
  • 1 tsp finely grated ginger
  • 3 cinnamon quills, halved
  • 2 litres chicken style liquid stock
  • 8 baby pickled lemons (see note), halved
  • 300g Sicilian green olives
  • 187.50 ml coarsely chopped coriander
  • 500g packet couscous
  • 100g roasted blanched almonds
Instructions:
  • In a large casserole over medium heat, sear chicken in 2 tablespoons of oil until browned. Set chicken aside, leaving 1 1/2 tablespoons of fat in the casserole. Sauté onions for 10 minutes. Add garlic, saffron, ginger, and cinnamon, cook until fragrant. Return chicken to the casserole, pour in 1.5 liters of stock, add lemons and olives. Simmer covered on low for 1 hour, or until chicken is tender.
  • Take out the chicken from the pan. Let the juices simmer until reduced by one-third. Put the chicken back into the pan with half of the coriander.
  • 1. In a pan, bring the remaining stock and oil to a boil, season, then stir in couscous. 2. Remove the pan from heat, cover tightly with plastic wrap, and let it stand for 10 minutes. 3. Fluff the couscous with a fork and stir in the rest of the coriander. 4. Serve the chicken on a bed of couscous, topped with scattered almonds.

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