After asking on Facebook what readers of Tage’s Food Blog wanted to see in terms of recipes, requests came in for Moroccan cuisine. Moroccan food is fairly new to me, but I really enjoy food from North Africa and the Middle East. I’m a bit hesitant about some of the typical ingredients in Moroccan cooking, like raisins in stews and such. Either way, it’s always fun to try something new, so I did some research and ended up with this dish.
Ingredients
- 2 tsp paprika powder
- 1 tsp ground cumin
- 1 tsp chopped ginger
- 1 tsp turmeric
- ½ tsp cinnamon
- ½ tsp pepper
- 2 tbsp olive oil
- 600 g chicken
- 3 cloves garlic
- 1 large onion, chopped
- 1 lemon, sliced
- 10-15 pcs green olives
- 3 dl chicken stock
- Flat-leaf parsley
Instructions
Start by mixing all the spices together with the olive oil. Cut the chicken into pieces and mix with the marinade. Let it marinate for about 1 hour.
After an hour, preferably use a cast iron pot and fry the chicken in olive oil for about 5 minutes. Add the onion and garlic, reduce the heat and cover with a lid. Let it simmer for about 15 minutes.
Add the stock, lemon and olives, cover with the lid again and let it cook for about 30 minutes. When 20 minutes have passed, remove everything except the liquid and set aside in an ovenproof dish.
Let the liquid reduce for 10 minutes until it begins to thicken. Pour this over the chicken and top generously with flat-leaf parsley.
Notes
Serve with hummus, Moroccan bread and a fresh salad with cherry tomatoes, bell pepper, cucumber and feta cheese.