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Moroccan Chicken with Olives
Created by Bopper7, Tuesday, 13 October 2009
none
Ingredients
At a glance
Categories
Serves
4
- 8 skinless chicken thighs with bone
- 2 onions, peeled, halved and sliced
- 1 teaspoon ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 tablespoons Spanish sweet paprika
- 4 cloves garlic, peeled and chopped
- handfull coriander leaves, chopped
- 500ml chicken stock
- 300g pitted green olives in brine
- Juice of 1 lemon
Method/steps
- In the bottom of a large, flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic, and coriander (if using). Pour chicken stock over all.
- Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
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