How To Travel To Exotic Morocco In One Simple Chicken Dish
You can “fly” to North Africa without leaving your kitchen with this easy-to-cook Morrocan-inspired chicken stew. This dish is traditionally slow cooked in a tagine, an earthenware pot with a cone shaped cover, over charcoal. (The dish itself can also be called tagine.) But if you don’t have a tagine, use your favorite stew pot instead. The result should be just as aromatic and spice-laden. We use skinless chicken breast in this recipe to keep it healthy, but you can opt to use boneless skinless chicken thigh or whole chicken cutlets instead. To keep the experience authentic, serve this wonderful dish with fluffy couscous instead of rice.
Moroccan Chicken with Green Olives and Lemon
Serves 6 to 8
- 2 tablespoons olive oil
- 8 chicken breasts, boneless, skinless
- salt and pepper, to taste
- 1/2 cup onions, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons Spanish paprika
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 lemons, sliced round
- 2 cups chicken stock
- 1 cup pitted green olives, washed and drained
- 1 tablespoon lemon juice
- 3 tablespoons chopped parsley, for garnish
1. Heat a Dutch oven or sauté pan and add olive oil. Sprinkle chicken with salt and pepper. Sear chicken on both sides until browned. Remove from pan and set aside.
2. In the same pan, sauté onions until translucent, then add garlic, paprika, cumin, cinnamon, ginger, lemon slices, and chicken stock. Simmer for 5 minutes then add the chicken.
3. Cover, reduce heat to medium-low, and simmer until chicken is thoroughly cooked. Add olives and lemon juice. Adjust salt and pepper. Simmer for 5 to 8 minutes. Garnish with parsley. Serve hot with couscous.
This recipe first appeared in FOOD Magazine, April-May 2015 issue
Styling by Pixie Rodrigo Sevilla
Photography by Paulo Valenzuela