Moroccan Chicken with Preserved Lemon and Olives

By Rick Stein

Moroccan Chicken with Preserved Lemon and Olives

Moroccan Chicken with Preserved Lemon and Olives recipe, brought to you by MiNDFOOD.

Serves 4

1 x 1.5kg free-range chicken, with liver, if possible

1 large onion, finely chopped

4 garlic cloves, crushed

100g butter

1 tbsp ground ginger

7.5cm cinnamon stick

¾ tsp turmeric powder

¾ tsp saffron strands

white pepper

1 lemon, juiced

100g kalamata olives

100g preserved lemon

10g coriander leaves, chopped

10g flat-leaf parsley leaves, chopped

1 Remove liver and excess fat from chicken cavity. Discard fat. Cut liver into small pieces and refrigerate.

2 Place chicken in a flameproof casserole, saucepan or tagine with a tight-fitting lid in which it fits snugly. Add onion, garlic, butter, ginger, cinnamon, turmeric, saffron and 
1 tsp salt. Season with 
white pepper.

3 Add 700ml water. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, spooning sauce over chicken and turning chicken occasionally for 40 minutes or until just cooked through.

4 Transfer chicken to a plate. Cover with foil. Add lemon juice to casserole. Increase heat to high and simmer until sauce is reduced by two-thirds. Return chicken to casserole with olives and preserved lemon. Cover and simmer for a further 20-25 minutes or until the chicken is tender.

5 Transfer chicken to a large platter. Add chicken liver to sauce and simmer for 5 minutes. Add coriander and parsley. Spoon sauce over and around chicken and serve.


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