Servings: 4
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, thinly sliced and finely chopped
- 3 garlic cloves, finely chopped
- 6 chicken thighs
- 3/4 cup freshly chopped cilantro leaves
- 2 Tbsp. chopped parsley
- 3/4 can green olives, pitted
- 1/4 tsp black pepper
- 1/2 tsp ginger powder
- 1/4 tsp saffron
- 1/2 tsp turmeric powder
- 1/4 tsp salt
- 1 slice pickled lemon, finely chopped
Instructions:
1. Prepare Herb Mix:
- In a food processor, combine the cilantro, parsley, and 1 tablespoon of olive oil. Process for 2 minutes until the herbs are finely chopped.
- Add the chopped pickled lemons to the herb mix and pulse briefly to combine.
2. Marinate Chicken:
- Rinse the chicken thighs with cool water, then pat dry with paper towels.
- Season the chicken generously with salt and pepper.
- Massage the chicken skin with the herb and lemon rub, ensuring even coverage.
- Let the chicken marinate for 15 minutes.
3. Cook Onion and Garlic:
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the sliced onion and garlic, sautéing for 15 minutes until softened.
4. Add Spices and Chicken:
- Stir in the black pepper, salt, ginger powder, saffron, and turmeric, cooking for an additional 3 minutes.
- Add the marinated chicken thighs to the pan along with any remaining herb mixture.
- Cover the pan, reduce the heat, and simmer the chicken for 35 minutes.
5. Incorporate Olives:
- Add the green olives to the pan and continue to simmer the chicken for an additional 10-15 minutes.
6. Serve:
- Serve the Moroccan chicken with olives hot, accompanied by Moroccan flatbread or rice.
Cook's Note: This dish does not require any additional liquid, as the chicken will release its own juices during cooking, creating a flavorful sauce.
Enjoy!
