Prep time 10 min Cook time 25min
Here’s my quick take on a favorite Morrocan dish I first had in Marakesh. Who other than the Morrocan’s would think of coming up with such a delicious blend of flavors.
The trick is to pick your olives carefully. Some green olives are too bitter. Others are too bland or sweet. So go to your favorite neighborhood grocer (if you have one or if they still exist!) and taste a few (sometimes supermarket deli counters let you taste before you buy). Other than that it is a very starightfoward recipe.
What you will need (for two)
2 tablespoons olive oil
4 chicken thighs with skin and bone
1⁄4cup minced onion
4 cloves garlic, minced
2 bay leaves
salt and pepper
A pinch of cayenne pepper ( and I mean a pinch – that stuff is powerful)
2 cups chicken broth (cubes will do)
2 Tablespoons tomato paste
1⁄2cup green olives, pitted
Chopped Italian parsley
What to do
Heat oil in heavy, large skillet over medium-high heat.
Pat chicken dry, add to skillet and brown well on all sides.
Add onion, garlic, bay leaves and cook for a couple of minutes till onions soften.
Pour in chicken broth, add olives, blend in tomato paste and cayenne pepper and cook till chicken is ready – about 20 minutes.
Skim off any excess fat, salt to taste, plate and garnish with parsley.
Usually served with couscous but I sometimes use nutty and smokey tasting freekeh (bulgar wheat) for a change.
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