Chicken: Moroccan Chicken with Olives

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    tsp cumin

  • 1 1/2

    tsp ginger

  • 1 1/2

    tsp cinnamon

  • 1/4

    tsp salt

  • 1/2

    tsp pepper

  • 3

    Tbsp flour

  • 3-4

    lb chicken pieces

  • 3

    Tbsp olive oil

  • 4

    Garlic cloves, sliced

  • 1/4

    tsp red pepper flakes

  • 1

    white onion, chopped

  • 2

    bay leaves

  • 1/2

    cup pitted green olives, halved

  • 1/2

    cup pitted black olives, halved

  • 1/2

    cup white wine

  • 1 1/2

    cup chicken stock

  • 1/8

    tsp saffron or turmeric

  • 3

    Tbsp parsley, chopped

  • 3-4

    Tbsp lemon juice

Directions

Combine cumin, ginger, cinnamon, salt, pepper, and flour. Coat the chicken pieces with flour mixture. (save left over flour mixture) Heat olive oil in a large saute pan on medium high heat. Add chicken cook for 3-4 minutes per side until brown. Remove chicken from heat. Same pan medium-high heat cook garlic, pepper flakes, onion, bay leaves, and olives stirring occasionally. Cook until the onion is soft and garlic is brown, 3-4 minutes. Add reserved flour mixture to the pan and cook for 1 minute. Stir in the wine and boil until reduced by half 1-2 minutes. Add stock, saffron and chicken. Bring to a boil, reduce heat to low and simmer for 15-20 minutes. Stir in parsley and lemon juice just before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: