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: 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 teaspoons cinnamon; 59 milliliters chopped fresh cilantro; 59 milliliters chopped fresh flat-leaf parsley; 3 cloves garlic, minced; 237 milliliters green olives, pitted; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 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); 2 Tbsps olive oil; 1 onion, chopped; 2 teaspoons paprika; 0 teaspoons freshly ground pepper; 118 milliliters raisins; 4 servings Salt; 1 teaspoon turmeric; 118 milliliters water

Watching your figure? This gluten free, dairy free, and primal recipe has 191 calories, 2g of protein, and 13g of fat per serving. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have ground cumin, flat-leaf parsley, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.

Instructions

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture.

Ingredients you will need

Chicken Pieces

Spices

Equipment you will use

Bowl

Let the chicken stand for one hour in the spices.2 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. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover.

Ingredients you will need

Olive Oil

Whole Chicken

Spices

Water

Equipment you will use

Frying Pan

Tajine Pot

Heat the oil in the skillet on medium high heat. 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. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.3 Turn chicken pieces over.

Ingredients you will need

Preserved Lemon

Chicken Pieces

Whole Chicken

Garlic

Olives

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Tajine Pot

Add the lemon slices, olives, raisins, and 1/2 cup 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.4

Ingredients you will need

Whole Chicken

Raisins