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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.