Moroccan Chicken with Lemons & Olives
Yield: 4-6 servings
2 tbsp Mustapha's Extra Virgin Olive Oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tsp ground ginger
1 tsp ground coriander
1-3 lb chicken (free range)
3 cups chicken stock or water
½ cup bigaradier red olives
½ cup Mustapha's Picholine Olives
1 Mustapha's Preserved Lemon, pulp removed & chopped
½ cup parsley, chopped
½ cup cilantro, chopped
salt & pepper to taste
1 pat of butter
½ tsp Ras El Hanout
1 pinch Mustapha's Saffron
In a bowl, mix the olive oil, spices, herbs (chopped up). preserved lemons, salt and pepper until it becomes a paste.
Rub the chicken with the paste inside and outside, and under the skin.
Put the chicken in a pot. Pour the left over paste in the pot and add the butter and a cup of water or chicken stock.
Let the pot simmer for a while on a stove top over low heat for approximately fifteen minutes, turning it occasionally as needed
Place the whole pot in a 375° F oven and let bake for about half an hour. Add a little bit of stock or water as needed. You want to caramelize the sauce and not have it too watery. Make sure to keep turning it as needed in order to brown the skin.
Turn on the broiler and brown the chicken for another twenty minutes.
Rinse the olives of the brine and add them to the sauce. Let cook for about five minutes.
Remove the pot from the oven and let sit for a while before serving.