Author Notes
I grew up in a Moroccan family that cooked constantly. Especially my grandmother Tamar that cooked for 8 children, their spouses, 15 grandchildren, and the occasional neighbor that dropped in every week. This was one of her recipes she taught me before she passed. It's one of my favorites! —Danielle Oron
Ingredients
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2
lemons
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1 tablespoon
olive oil
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1
large onion, chopped
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2
garlic cloves, chopped finely
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1 tablespoon
paprika
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1 teaspoon
cumin
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1 teaspoon
tumeric
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1 teaspoon
ground ginger
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2 cups
low sodium chicken broth
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8
pieces chicken, bone in with skin
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1/2 cup
large green olives, pitted
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Salt and Black Pepper
Directions
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Season chicken pieces generously with salt and freshly ground black pepper.
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Cut one of the lemons into 8 wedges and squeeze the juice out of the other lemon and reserve on the side.
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Heat a large skillet or pot with the olive oil over med-high heat.
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Add the onions and season with salt and pepper. Sauté them until they are slightly browned but not burned.
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Add the garlic and the spices and sauté them until the oils from the spices have developed.
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Add the chicken broth and bring to a boil.
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Add the chicken and the lemon wedges into the skillet or pot.
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Cover, reduce heat to med-low and simmer for 30 minutes or until the chicken is cooked through. Turn the chicken half way through the cooking process.
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Transfer chicken pieces to a plate and reserve.
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Add the remaining lemon juice and olives.
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Turn the heat up to high and reduce the sauce until it has thickened.
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Taste to see if it needs any more seasoning. Turn the heat off.
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Return the chicken back into sauce and coat. Serve and enjoy!
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