Moroccan Chicken
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 4 |
| Total Time | 1 hour |
Introduction
My friend Carrie B. is a wonderful and generous cook. She has been known more than once to leave dinner on the porch or invite herself over to cook dinner for my family. Carrie’s Moroccan stew yields a delicious sauce, mandating something to sop it up — potatoes in the stew, or bread, rice, or couscous served on the side.
Ingredients
| 6 to 8 | chicken thighs, skinless | |
| 1 | piece (2 inches) fresh ginger, peeled and freshly chopped | |
| 6 | garlic cloves, chopped | |
| 4 | Tbsp. olive or canola oil | |
| 2 | Tbsp. turmeric | |
| 1 | tsp. saffron, crumbled | |
| 1 | onion, chopped | |
| 2 | bay leaves | |
| 1 | preserved lemon, pulp removed and discarded, cut into slivers | |
| ½ | cup green olives | |
| 2 | cups potatoes, peeled and cut into discs or chunks (optional) |
Steps
- Place the first six ingredients in a large, heavy pot. Bring to a simmer over medium heat and cook, uncovered, for about 15 minutes. Stir often to prevent sticking, and resist the temptation to add water or other liquid; the chicken will stew in its own juices.
- Add the chopped onion, bay leaves, preserved lemon, and olives. Cover and cook until the chicken is cooked through, 20 to 30 minutes. If using potatoes, add them to the pot during the last 20 minutes of cooking.
Notes
Preserved lemon is available at specialty food stores.
If possible, purchase “cracked” green olives in the bulk olive section of the market. For this recipe, you want to be sure to avoid olives stuffed with garlic, pimentos, anchovies, etc.
This content is from the Culinate Kitchen collection.