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By Sonali aka the Foodie Physician, Food52
This flavorful dish was inspired by two of my favorite Moroccan ingredients- olives and preserved lemons. They work beautifully together in this dish to add a ton of flavor to the sauce. In addition, braising the chicken makes the meat wonderfully tender and juicy. Serve this dish over a bed of couscous to soak up all of the delicious sauce. —Sonali aka the Foodie Physician
This is a pitch-perfect take on a classic dish. Sonali assembles a mouth-tingling spice mixture of ginger, garlic, coriander, cumin, paprika, turmeric, cayenne, saffron and then adds green olives and preserved lemons to the party. The chicken is browned in oil (it's worth taking your time with this step, as you don't want it to burn) and then coated in the spice base before simmering gently in chicken stock until tender. Adding the lemons and olives towards the end helps retain their integrity and perfume. You may want to discard some of the fat after browning the chicken (this will depend on the meat you buy) -- we kept about 2 tablespoons. And couscous is a must. We used our favorite Israeli couscous (which Amanda blogged about a while back) and it was such a perfect foil for the rich, spicy sauce that we couldn't resist forking up every last grain. - A&M —The Editors
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 4
More Recipe: Baked Chicken Legs with Chickpeas, Olives, and Greens Recipe
Ingredients
- 4 tablespoons canola oil
- 2 1/2 pounds chicken legs and thighs
- 1 teaspoon Kosher salt, or more to taste
- 1 pinch Black pepper, or more to taste
- 1 1/2 cups small diced onion
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 cups chicken stock, more as needed
- 1/4 teaspoon saffron
- 1/2 cup green olives, rinsed
- 2 preserved lemons, pulp removed; rind cut into strips
- 2 tablespoons chopped cilantro
More Recipe: Sheet-Pan Lemon Garlic Chicken Recipe
Directions
- Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium-high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place it on a plate.
- Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric, and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium-low heat for 20-25 minutes.
- Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until the sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
- Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.
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