Moroccan Lemon Chicken with Olives RecipeOrigin: Morocco Period: Traditional |
Ingredients
1 medium onion, peeled and quartered 
Moroccan Lemon Chicken with Olives Preparation:Method:Add the onion and garlic to a food processor and chop finely. Dust the chicken with flour, heat oil in a large frying pan and add the chicken and onion mixture. Fry the chicken, turning frequently, until nicely borwned all over. Transfer to a large pot or casserole dish and add 250ml water, the saffron, ginger, cumin and paprika along with the salt and lemon zest. Bring to a boil then reduce to a simmer. Cover the pot and allow to cook for 35 minutes. Remove the chicken from the sauce and allow to cool. De-bone and chop the meat into small bite-sized pieces. Return the meat to the sauce along with the lemon juice, olives, coriander and black pepper. Allow to simmer gently for 5 minutes. Meanwhile, add 350ml water to a saucepan. Bring to a boil and add the couscous. Return to a boil then remove form the heat and allow to sit for 5 minutes. Spoon the couscous onto a place an add the chicken mixture on top. Serve immediately. |
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