Ingredients
8 chicken pieces skin on
4 onions chopped
1-2 chicken stock pods
Ras el hanout spice
Garlic powder
8-10 Green olives
8-10 Black olives
1 small preserved lemon or 1/2 big preserved lemon chopped
Olive oil
Water
Chopped coriander
Method
Rub a generous amount of ras el hanout spice and garlic powder into the chicken pieces, ensure each piece is well coated with spice and garlic powder. Leave to marinade for 2 hours or overnight if possible.
Brown chicken pieces in a pan or Dutch oven with olive oil. Put the browned chicken pieces aside. Use the same pan to brown the onions. Once onions turn yellow from the oil and spices left in the pan from the chicken, transfer the chicken back into the pan, place on top of the onions. Add the chopped preserved lemon, olives and 1 chicken stock pod. Pour enough hot water to just cover the chicken. Put lid on, allow to simmer and flavour to enter the chicken about 45 minutes. Once ready, taste, add another 1/2 - 1 chicken stock pod if needed. sprinkle with coriander, serve on top of couscous.
Credit: Aileen Tan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/11/complete-recipe-morrocan-chicken-with.html
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