Moroccan Chicken with Olives
this is a delicious quick well spiced meal, served on rice and extra bread for wiping up the lasts of the sauce. origionally cooked in a tangine, but can be made just as tasty in a lidded pot. you can use any type of green olive, but i found canned green pitted are the easiest and tastiest.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 3 quarter chickens (leg and thigh)
- drizzle of oil
- 1 can of green olives (pitted)
- 1 heaping tablsp sweet paprika
- 1 tbsp cumin
- 1 tbsp tumeric
- salt (but remeber the olives are salty so not too much)
- 6 garlic cloves
- 1 oinion
- 1 1/2 cups boiling water
Preparation
Preparation
1 make a spice rub with the paprika, cumin, tumeric and salt
2 completley cover the chicken with the rub, if there is extra then you can add it in the pot at the end.
3 heat a large pot on med-high heat with a drizzle of oil, add chicken skin down and let the spices burn, once burned flip over.
4 add the olives (drained) and the garlic and boiling water
5 cover and let simmer on low for an hour. enjoy!
Special instructions
this is a delicious quick well spiced meal, served on rice and extra bread for wiping up the lasts of the sauce. origionally cooked in a tangine, but can be made just as tasty in a lidded pot. you can use any type of green olive, but i found canned green pitted are the easiest and tastiest.
Source:
my kitchen
