The culture of Morocco is a blend of Arab, Berber, Andalusi cultures, with Mediterranean, Hebraic and African influences. It represents and is shaped by a convergence of influences throughout history. Its food is also a blend of all these cultures with its spices, herbs and use of fresh herbs. The combination of sweet and savory elements in every dish makes for interesting and surprising dishes full of surprises.
INGREDIENTS
Serve 4
5 Cloves garlic, finely chopped
¼ Teaspoon saffron threads, pulverized
½ Teaspoon ground ginger
1 Teaspoon paprika
½ Teaspoon ground cumin
½ Teaspoon turmeric
Salt & Ground black pepper
6-8 Chicken thighs with bone in
2 Tablespoons extra virgin olive oil
2 Medium onions, sliced thin
1 Cinnamon stick
8 Calamata olives, pitted and halved
8 Cracked green olives, pitted and halved
1 Large preserved Lemons
1 Cup chicken stock
Juice of ½ lemon
PREPARATION
Mix garlic, saffron, ginger, paprika, cumin and turmeric together. Add ½ teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate about 2 hours.
Heat oil in heavy skillet. Add the chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve with couscous.
risespice.com 
Leave a comment