Yield: 4 servings
Chicken marinated in chopped garlic and olive oil are seasoned with cinnamon, turmeric, paprika, cloves, cardamom and cumin. The chicken is fried in dry pitted cured black olives and olive oil. Spanish onion flour, chicken stock, preserved lemons, olives and the chicken cooked together. Served with fresh cilantro to finish the dish up.
Ingredients:
- 8 Chicken thighs skin on bone in
- 2 tablespoons (30ml) all-purpose flour
- 1 medium Spanish onion ¼ inch (.31cm) dice
- 1 cup (250ml) chicken stock
- 1 ¼ cups (310ml) dry cured black olives pitted
- ¼ cup (60ml) small diced preserved lemons, rinsed
- ¼ cup (62ml) rough chopped cilantro
- Salt and pepper to taste
Marinade:
- 2 teaspoons (10ml) garlic
- 3 tablespoons (45ml) olive oil
- 1 teaspoon (5ml) turmeric
- 1 teaspoon (5ml) cinnamon
- 1 teaspoon (5ml) cumin
- 1 teaspoon (5ml) cardamom
- 1 teaspoon (5ml) cloves
- 1 teaspoon (5ml) paprika
Garnish:
- Cilantro sprigs
- Thin slices of preserved lemon
Method:
Preheat oven to 375F (190°C).
Mix garlic, 2 tablespoons (30ml) olive oil with turmeric, cinnamon, cumin, cardamom, cloves and paprika.
Coat the chicken pieces evenly with marinade. Place in the refrigerator for 4 hours and up to overnight.
Place a large oven proof pan over medium heat. Add one tablespoon (15ml) of olive oil to pan and heat until shimmering.
Remove excess marinade from the chicken. Place chicken in the preheated skillet, skin side down.
Cook without moving until the skin is golden, crispy and caramelized, about 4 minutes.
Flip chicken and cook 3 more minutes.
Remove chicken from pan and set aside. If you have more than 2 tablespoons (30ml) of fat in the pan drain off the excess.
Add the onions to pan, toss with the remaining chicken fat and cook for 2 minutes or until just turning translucent.
Sprinkle the onions with flour and toss to coat.
Add the chicken stock, preserved lemons and 1 cup (250ml) of the pitted olives. Stir to combine evenly. If you find the sauce is thick add more chicken stock to achieve a very light gravy consistency.
Season lightly with salt and pepper. Return the chicken to the pan and place in a preheated 375F (190°C) oven and cook for 20 minutes.
Remove from oven.
Skim off any excess fat on the top of surface.
Garnish chicken with remaining olives, cilantro sprigs and slices of preserved lemons.
Makes 8 Moroccan chicken thighs
