One Pot Moroccan Chicken

By foodiva

Ingredients

• Spice Paste
• 1/4 teaspoon saffron
• 1 onion, quartered
• 2 cloves garlic
• 1/2 cup coriander
• 1/2 cup parsley
• Juice of 1 lemon
• Thumb size piece of fresh ginger (or 1 teaspoon ground ginger)
• Thumb size piece of fresh turmeric (or 1 teaspoon ground turmeric)
• 1 teaspoon ground cumin
• 2 teaspoons ras el hanout
• Salt & white pepper, to taste
• Moroccan Chicken
• Olive oil
• 1 lemon, cut into thin slices
• 6 skin-on, bone-in chicken thighs
• 2 pieces preserved lemon, thinly sliced
• Splash of white wine, optional
• 2-3 cups chicken stock
• 1 cup risoni
• Pitted green olives
• Fresh coriander and parsley, for garnish

Details

Adapted from spicyicecream.com.au

Preparation

Step 1

To make the spice paste, place all ingredients into a food processor and pulse until well combined. If you have time, you can marinate the chicken thighs with the spice paste in a zip-lock bag in the fridge for up to 24 hours, but it is still delicious without this step.

Heat the olive oil in a large deep frypan. Add the lemon slices and cook until browned. Remove from the pan and set aside. Add the chicken pieces (reserving the extra spice paste marinade if you did this step) and cook skin side down for about 5 minutes until browned. Turn the pieces over, Add the white wine and scrape the bottom of the pan. Add the fresh spice paste or reserved marinade, 1 cup chicken stock and the preserved lemons. Bring to the boil, turn the heat down to medium-low and cover with the lid to simmer for about 40 minutes.

Taste for seasoning now and add any extra salt, pepper and spices. Add the risoni, some extra stock, the olives and the grilled lemons and cover for a further 10-15 minutes or until the chicken is falling off the bone. Garnish with chopped coriander and parsley.