Fragrant Spiced Chicken with Olives
From Authentic Recipes From Morocco.
Source and licence
From Authentic Recipes From Morocco, printed page 55, digitised by the Internet Archive: https://archive.org/details/AuthenticRecipesFromMorocco
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 stick cinnamon
- 1 bunch flat-leaf parsley
- 4 cloves garlic
- 1 free-range chicken
- 1 onion
- 1 tomato
- 1 Preserved Lemon
Method
- 1 free-range chicken, cleaned, dried and cut into large pieces 4 tablespoons olive oil V 2 teaspoon salt Pinch of freshly ground black pepper Pinch of ground ginger Pinch of saffron threads 1 stick cinnamon or V 2 teaspoon ground cinnamon 1 onion, peeled and thinly sliced 1 tomato, peeled, deseeded and chopped 1 bunch flat-leaf parsley, chopped 1 bunch fresh coriander leaves (cilantro), chopped 4 cloves garlic, whole 2 cups (500 ml) water 1 cup (250 g) pitted olives 1 Preserved Lemon (page 35), sliced 1 Heat the oil in a large, heavy pot.
- Add the chicken, salt, spices, and onion, and cook for 7 minutes, turning the meat to brown it evenly.
- Add the tomato, herbs, whole garlic cloves and the water and bring to a boil.
- Reduce the heat and simmer for 45 minutes.
- 2 When the meat is cooked, take a ladle of stock from the pot and heat it in a small saucepan with the olives and lemon.
- Reduce the stock for at least five minutes, then remove from the heat.
- 3 To serve, arrange the chicken on a serving platter, cover with the reduced sauce, olives, and sliced lemon.
- Serve with fresholy baked Moroccan bread (page 37).