Chicken with olives, preserved lemons and dates

Name: Chicken with olives, preserved lemons and dates
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 tbsp chopped coriander (cilantro); 12 medjool dates, pitted and halved; 750 ml (1¼ pints/3⅓ cups) white chicken stock; 3 preserved lemons, cut into wedges; 2 cinnamon sticks; Good pinch of saffron strands; 12 small green olives, pitted; Sea salt and freshly ground black pepper; ¼ tsp ground turmeric; ¼ tsp paprika; ½ tsp ground cumin; 600 ml (1 pint/2½ cups) water; 25 g (scant 1 oz/1¾ tbsp) unsalted butter; 300 g (11 oz/1½ cups) couscous; Good pinch of ground cumin; 2 tsp harissa paste; 3 tbsp olive oil; 2 tbsp plain (all-purpose) flour; 1 x 1.5 kg (3 lb 3 oz) chicken, cut into 8 joints; 2.5 cm (1 in) piece of root ginger, peeled and finely chopped; 8 shallots, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

I suggest using medjool dates for this dish. They are sticky and sweet, and just perfect for this Moroccan-inspired chicken dish. Some fluffy couscous makes a wonderful accompaniment.

Ingredients

1 x 1.5 kg (3 lb 3 oz) chicken, cut into 8 joints

Africa
Morocco
Side dish
Preserve
Mediterranean

Method

Season the chicken joints liberally with salt and pepper, then dust generously with flour.

Put 2 tbsp oil in a large shallow sauté pan over a medium heat. When the oil is hot, add the chicken and fry for 5-6 minutes, turning occasionally, until golden all over. Remove with a slotted spoon and set aside.

Add the remaining oil to the pan, then add the shallots. Reduce the heat and