Moroccan Chicken with Lemon and Olives

Name: Moroccan Chicken with Lemon and Olives
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1 teaspoons cinnamon; 0 teaspoons freshly ground black pepper; 2 Tbsps extra virgin olive oil; 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful); 1 serving Salt; 3 cloves garlic, minced; 1 onion, chopped; 1 The rind from preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you dont have preserved lemon, use whole thin slices of regular lemon); 237 milliliters green olives, pitted; 118 milliliters raisins; 118 milliliters water; 59 milliliters chopped fresh cilantro; 59 milliliters chopped fresh flat-leaf parsley

The recipe Moroccan Chicken with Lemon and Olives can be made in approximately 2 hours and 5 minutes. This main course has 600 calories, 37g of protein, and 41g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up paprika, olives, extra virgin olive oil, and a few other things to make it today.

Instructions

Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl.

Ingredients you will need

Black Pepper

Cinnamon

Turmeric

Paprika

Ginger

Spices

Cumin

Equipment you will use

Bowl

Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture.

Ingredients you will need

Chicken Pieces

Equipment you will use

Bowl

Let the chicken stand for one hour in the spices.

Ingredients you will need

Whole Chicken

Spices

Brown chicken pieces in tagine or skillet: If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat.

Ingredients you will need

Chicken Pieces

Olive Oil

Water

Equipment you will use

Frying Pan

Tajine Pot

If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover.

Equipment you will use

Frying Pan

Tajine Pot

Heat the olive oil in the skillet on medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.

Ingredients you will need

Preserved Lemon

Chicken Pieces

Olives

Salt

Equipment you will use

Frying Pan

Tajine Pot

Add garlic and onions, cover and cook: Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.

Ingredients you will need

Whole Chicken

Garlic

Onion

Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over.

Ingredients you will need

Chicken Pieces

Raisins

Olives

Lemon

Water

Add the lemon slices, olives, raisins, and 1/2 cup water.

Ingredients you will need

Raisins

Olives

Lemon

Water

Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

Ingredients you will need

Whole Chicken

Stir in parsley, cilantro:

Ingredients you will need

Cilantro