Easy Morrocan Chicken with Lemon & Olives
When our local limes (limones messinos) turn yellow, preserving them in salt will deepen the flavors of this recipe. Just cut them in half lengthwise, rub with abundant sea salt and store in a jar in the fridge. You can also omit this step and use fresh, ripe limes and the results will be equally delicious.
Ingredients for 4-6 portions
- 1½ kilos of boneless chicken thighs
- 1 tbs paprika
- 1 tbs garlic powder
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Salt and pepper to taste
- Peel of 3 preserved lemons or of 1 fresh one
- 4 cloves of chopped garlic
- 1 medium size yellow onion, finely chopped
- ¼ cup of lime juice
- ½ cup of chicken stock
- Handful of pitted olives with a little brine
- Fresh parsley or coriander for garnish
- Toasted slivered almonds for garnish
Directions
- Marinate the thighs for a few hours in the paprika, garlic powder, cumin, coriander, cinnamon, and ginger.
- In a large pan, brown the thighs in batches and set aside.
- Using the same pan, fry the garlic and onion.
- Cut the thighs into large chunks and return to pan with lemon peel and juice.
- Stir for a few minutes before adding the stock and the olives.
- Allow the gravy to thicken and garnish with parsley and slivered almonds.
Good accompaniments are rice or couscous. In the photograph, I used Israeli couscous and braised fennel.