A classic Moroccan chicken dish made with African spices. Although traditionally made in a tagine pot with preserved lemon, this version is cooked on the stove top in a dutch oven and uses lemon zest.
Pat the chicken dry and generously season with salt and pepper.
Heat the oil in a large dutch oven over medium-high heat. When the oil is hot add the chicken skin-side down and lightly brown, about 6 minutes. Flip chicken and brown on the other side, about 6 more minutes. Transfer chicken to a plate and set aside.
Discard all but 1 TBSP of fat from the pot and reduce the heat to medium. Add the onion, ginger, garlic, paprika, cumin, cinnamon turmeric, coriander, and cardamom and cook, stirring often, about 3 minutes.
Stir in the chicken broth and scrape the bottom of the pan using a wooden spoon to release any stuck on bits. Nestle the chicken pieces in the pot skin-side up and bring to a boil. Cover and simmer over medium-low heat for 20 minutes or until chicken is cooked through.
Remove the chicken pieces from the sauce and transfer to a serving bowl and set aside.
Stir the lemon zest, lemon juice, cilantro, and olives into the sauce. Simmer the sauce over medium heat until slightly reduced, about 5 minutes. Season with salt and pepper to taste.
Pour sauce over the chicken and serve with the couscous.
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