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Author Notes: A one step cook-in-the-pot Moroccan delight, straight from my grand mother's kitchen. Come and visit at http://figandlemon.wordpress.com. —Kenza Saadi
- 4 breasts of chicken, boneless and skinless, cut in cubes
- olive oil
- 4 garlic cloves crushed
- 1/2 teaspoon fresh ginger root grated
- 1 teaspoon freshly crushed black pepper
- 1.5 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- salt to taste
- 2 sprigs mint and cilantro, finely chopped
- 1 cup pitted green olives
- 1 large lemon cut in thin strips (with skin)
- 2 cups water at room temperature
- In a deep pot, place a little bit of olive oil and heat it up a little, the add the garlic, ginger and all the spices.
- When the garlic starts to change color and the spices release their aroma, place the chicken and mix well until all coated.
- Add a bunch of fresh herbs (cilantro & mint), the cup of pitted olives and one large lemon cut in strips (you can also use Moroccan lemon preserve).
- Add about two cups of water at room temperature and let it simmer until the chicken is tender (about 30 minutes).
- Serve with white rice, preferably Basmati.
- This recipe was entered in the contest for Your Best Chicken
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