Moroccan Chicken Smothered In Olives
Ariane
Adapted from ’’Mediterranean Cooking’’ by Paula Wolfert (Ecco Press, 1985)
ingredients
- 1/4 cup salt, for brining (optional)
- 1/2 cup sugar, for brining (optional)
- 8 chicken thighs with bone, skin removed and discarded
- 2 onions, peeled, halved and sliced
- 1 teaspoon ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 tablespoon Spanish sweet paprika
- 4 cloves garlic, peeled and chopped
- 3/4 cup chopped fresh cilantro leaves
- 2 cups low-sodium chicken broth
- 11 ounces pitted green olives in brine, like Goya’s, drained
- Juice of 1 lemon
directions
- 1
1. To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
- 2
2. In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
- 3
3. Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- 4
4. Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Source: New York Times
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