Moroccan Chicken With Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 teaspoon(s) cumin |
1 1/2 teaspoon(s) ginger |
1 1/2 teaspoon(s) cinnamon |
1/4 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
3 tablespoon(s) flour |
3-4 pound(s) chicken, cut up |
3 tablespoon(s) olive oil |
4 clove(s) garlic, thickly sliced |
1/4 teaspoon(s) red pepper flakes |
1 white onion, chopped |
2 bay leaves |
1/2 cup(s) pitted green olives, halved |
1/2 cup(s) greek or sicilian black olives, halved |
1/2 cup(s) white wine |
1 1/2 cup(s) chicken broth |
1/8 teaspoon(s) turmeric |
3 tablespoon(s) fresh italian parsley, chopped |
3-4 tablespoon(s) freshly squeezed lemon juice, or to taste |
Directions:
1. Combine the cumin, ginger, cinnamon, salt, pepper, and flour. Coat the chicken pieces with the flour mixture; shaking off any excess. Reserve the leftover flour mixture.
2. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add chicken pieces and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to a bowl and set aside.
3. In the same pan set on medium-high heat, cook the garlic, red pepper flakes, onion, bay leaves and both olives, stirring occasionally. Cook until the onion is soft and the garlic is beginning to brown, about 3-4 minutes. Add the reserved flour mixture to the pan and cook for 1 minute. Stir in the wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock, turmeric and the reserved browned chicken. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes. Stir in the parsley and lemon juice just before serving.
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