Chicken: Moroccan Chicken with Olives

By á-3151

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

Preparation

Step 1

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.