Name: Moroccan Chicken with Lemon and Olives
Cuisine: African
Ingredients: 4 × 15 ml spoon (4 tablespoons) chopped parsley; 4 × 15 ml spoon (4 tablespoons) chopped coriander leaves; 2.5 ml spoon (½ teaspoon) paprika; 1.25 ml spoon (¼ teaspoon) ground cumin; 5 ml spoon (1 teaspoon) powdered ginger; a pinch of saffron or 2.5 ml spoon (½ teaspoon) turmeric; 60 g (2½ oz) green olives; 2 large cloves of garlic, crushed; 2 lemons pickled in brine; black pepper; 3 × 15 ml spoon (3 tablespoons) sunflower oil; 1 corn-fed chicken weighing about 1.8 kg (4 lb); 1 large onion, grated

Preparation info

Difficulty
Medium

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

One of the most famous dishes of Morocco, spicy and savoury, yellow with saffron or turmeric, with the sharpness of lemons pickled in brine and olives. The sauce is thickened with onion.

Ingredients

2 large cloves of garlic, crushed
5 ml spoon (1 teaspoon) powdered ginger

Africa
Morocco
Stew
Mediterranean
Gluten-free
Spicy

Method

The day before you cook the chicken, mix the garlic and spices with oil and pour the mixture over the chicken, brushing it into the crevices. Put into a deep cooking pot, cover and leave to marinate in the fridge. Turn the chicken and brush it again from time to time.

The next day, add the onion, parsley, coriander leaves and turmeric or saffon. Pour in water barely to cover the chicken

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