Bring a feast of flavors into your home with an excellent Morrocan chicken with green olives and lemon dinner. The family will thank you after they lick their plates clean.
- 2 lemons
- 15 ml DE RUSTICA ESTATE DELICATE extra virgin olive oil
- 1 large onion, halved, thinly sliced
- 2 garlic cloves, pressed
- 15ml paprika
- 10ml ground cumin
- 5 ml ground cinnamon
- 1 teaspoon ground ginger
- 500 ml chicken stock
- 1 chicken, cut into 8 pieces, skin removed
- 125ml green olives
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 15 ml; set wedges and juice aside. Heat the oil in large pan over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add garlic, paprika, cumin, cinnamon and ginger; stir 1 minute. Add the stock; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Recipe by Francois Ferreira
Gas Stove | Pot Large or deep saucepan | Knives | Spoons etc | Cutting bord | Presentation platters