Moroccan Chicken with Olives

moroccan-chicken Picture from Not Derby Pie

A simple, healthy chicken recipe- full of flavor- that anyone can master. This recipe will always prove for moist chicken as thighs are used and they are simmered in broth the entire time.  This one-pot, put-everything-in-and-walk-away meal will be sure to impress a large dinner party using minimal effort or prep.  I prefer only a hint of lemon and olive flavors, and some of your guests may prefer even less, so keep the olives whole or halved so people can pick them out if they choose. Make sure to cook lots of rice, couscous, quinoa or some other starch to soak up all the delicious sauce.

Moroccan Chicken with Olives
Serves 4
Total Time: 45 min

• 8 skinless boneless chicken thighs, trimmed of fat
• 2 onions, sliced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons Spanish sweet paprika
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 5 large pitted green olives, halved
• 2 preserved lemon slices, pulp removed; rind diced small
• fresh cilantro leaves, chopped, to garnish

In the bottom of a large dutch oven, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, and garlic. Pour chicken broth over all.

Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.

Add olives and lemon to chicken, and simmer uncovered for 10 minutes. Garnish with cilantro and serve over couscous.

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