This is one I cooked up while I was at home in Scotland last month for a Friday night dinner party, it was bright & fresh & perfect for Summer but at the same time it actually wouldn’t be out of place as warming & comforting dinner here in the midst of our Kiwi winter, in fact it would most definitely brighten up a winter’s evening, which is probably just as well given the wet, wild & windy weather we’ve been on the receiving end of. Some days the rain is just interminable; an endless downpour.
Having had an amazing endless Summer here in New Zealand & then a second helping of long sunny summer days back in the mother country I am struggling a little with these shorter, colder wilder & wetter days! Please Spring hurry up but in the mean time I can have some Moroccan chicken to warm my soul & transport to warmer climes, at least in my head anyway.
Moroccan Chicken with Preserved Lemons & Olives
4 chicken thighs & 4 chicken breasts
4 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 red chilli, finely chopped, deseeded if you like less heat
1 tbsp ground ginger
1 tsp cinnamon
1 tsp turmeric
Pinch saffron strands
Juice of one lemon
1 cup green olives
1 preserved lemons, flesh removed & finely chopped
Bunch coriander, chopped
Bunch flat-leaf parsley leaves, chopped
Season the chicken with salt & pepper. Heat the olive oil in a large casserole dish or tagine & brown the chicken in batches until golden brown all over & set aside. Don’t overcrowd the chicken as then it will steam & rather than go wonderfully tasty & golden.
Add the onion & garlic to the frying pan & sauté for a few minutes until translucent. Add the chilli, ginger, cinnamon, turmeric & saffron. Sauté for a couple of minutes & then return the chicken to the casserole dish & stir it around to coat the chicken in the onion mixture.
Pour in 700ml water, cover & bring to the boil. Reduce the heat & leave to simmer for 30 minutes. Lift the chicken onto a plate & cover with foil to keep it warm.
If you like this you might like this Roast Chicken with Hazelnuts, Honey & Saffron
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