Moroccan Chicken with Olives

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!