Moroccan Chicken with Olives

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this is a delicious quick well spiced meal, served on rice and extra bread for wiping up the lasts of the sauce. origionally cooked in a tangine, but can be made just as tasty in a lidded pot. you can use any type of green olive, but i found canned green pitted are the easiest and tastiest.

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Ingredients

  • 3 quarter chickens (leg and thigh)
  • drizzle of oil
  • 1 can of green olives (pitted)
  • 1 heaping tablsp sweet paprika
  • 1 tbsp cumin
  • 1 tbsp tumeric
  • salt (but remeber the olives are salty so not too much)
  • 6 garlic cloves
  • 1 oinion
  • 1 1/2 cups boiling water

Preparation

Preparation

1 make a spice rub with the paprika, cumin, tumeric and salt
2 completley cover the chicken with the rub, if there is extra then you can add it in the pot at the end.
3 heat a large pot on med-high heat with a drizzle of oil, add chicken skin down and let the spices burn, once burned flip over.
4 add the olives (drained) and the garlic and boiling water
5 cover and let simmer on low for an hour. enjoy!

Special instructions

this is a delicious quick well spiced meal, served on rice and extra bread for wiping up the lasts of the sauce. origionally cooked in a tangine, but can be made just as tasty in a lidded pot. you can use any type of green olive, but i found canned green pitted are the easiest and tastiest.

Source:

my kitchen