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
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Ingredients
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4
breasts of chicken, boneless and skinless, cut in cubes
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olive oil
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4
garlic cloves crushed
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1/2 teaspoon
fresh ginger root grated
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1 teaspoon
freshly crushed black pepper
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1.5 teaspoons
cumin
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1 teaspoon
turmeric
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1/2 teaspoon
paprika
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salt to taste
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2 sprigs
mint and cilantro, finely chopped
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1 cup
pitted green olives
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1
large lemon cut in thin strips (with skin)
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2 cups
water at room temperature
Directions
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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.
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When the garlic starts to change color and the spices release their aroma, place the chicken and mix well until all coated.
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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).
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Add about two cups of water at room temperature and let it simmer until the chicken is tender (about 30 minutes).
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Serve with white rice, preferably Basmati.
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