Olive and Lemon Moroccan chicken
Happy freezing Tuesday people , If it gets any colder I might crawl in the oven with my next dish. Did I mention it’s cold: my partner went to put something in the wheelie bin and it was being raided by a polar bear.
Tonight I’m sharing one of our regular go-to chicken recipes. We have been eating this chicken dish forever. I never think to share it because I just kind of see it as just nothing extraordinary, so when I had a friend stop by at dinner time, I invited her to join us and she said that it was the tastiest chicken she has ever had and it was beyond delicious, and it was full of exotic flavours and such a lovely colours. I got the feeling she liked it (i’m perceptive like that) and it made me think mmmmm maybe this recipe is worth sharing after all.
This is super easy to make, you can coat the chicken with the marinade and chuck it in the freezer (unless you're in Sydney at the moment, in which case you can just leave it on the kitchen bench to freeze). Then you can cook it whenever you like. It honestly tastes even better after it’s been frozen in the marinade.
You can use chicken thigh on the bone, as per the recipe and picture. I cook with both but I prefer fillet but it’s really up to you, whatever works. I alternate.
6 pieces of chicken thigh on the bone
4 tablespoons olive oil
1 teaspoon of ground ginger
1 1/2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon mixed spice
1 teaspoon cumin
3 cinnamon sticks
1 head of garlic cut in half
3/4 cup green olives
1 cup chicken stock
1 tablespoon freshl lemon juice
1 lemon sliced into circles
Salt and pepper to tast
Pre heat the oven to 200c or 180c depending on how hot your oven is.
In a large bowl mix three tablespoons of olive oil and all the spices together. Throw in the chicken pieces and coat throughly. If you have time marinate the chicken for as long as possible. You can marinate over night if you wish.
Pour 1 tablespoon of oil onto a skillet and cook chicken pieces on medium-high meat for about 2 min each side.
Remove the chicken from the skillet. Mix lemon juice with chicken stock and pour half of the stock mixture into the skillet, set the rest aside.
Place lemon circles in the skillet and arrange chicken pieces on top. Place cut garlic in the centre of the skillet, cut side facing up. Put the olives wherever you can find space and put cinnamon sticks in between chicken pieces.
Cook chicken in the oven. After 25 -30 min check the chicken, if stock has evaporated then add remainder of chicken stock, if there is enough stock to keep chicken moist till its cooked through then no need to add. Cook chicken for another 15-20 minutes.
Serve hot with plain rice.