Stovetop Moroccan Chicken With Preserved Lemon and Olives
This chicken with preserved lemons and olives is a classic Moroccan dish. This recipe calls for using a Dutch oven or heavy- bottomed pot.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1whole chicken, skin on or removed, cut into pieces
- ⅓cup vegetable oil (or a mix of vegetable oil and olive oil; or a mix of oil and butter)
- 2very large white or yellow onions (1 lb or 1/2 kg), sliced as thinly as possible
- One small handful of fresh cilantro , chopped
- One small handful of fresh parsley, chopped
- 2or 3 cloves of garlic, finely chopped or pressed
- 2teaspoons ginger
- 1teaspoon pepper
- 1teaspoon turmeric
- ½teaspoon salt
- ½teaspoon saffron threads , crumbled (divided; optional)
- For the Sauce
- ½to 1 teaspoon smen (Moroccan preserved butter - optional)
- 1handful green or red olives, or mixed
- 1preserved lemon, quartered and seeds removed