Last week I ran, hiked and was doped into taking a class at the gym that I though was core and stretching. Instead we did 1,234,244 squats, I won’t even mention the side planks. Evil, pure evil. I
walked hobbled crawled out of that studio and dragged myself to the car. My legs almost too weak to press the peddles.
Weak and wobbly I still needed to make dinner. I wanted something savory and comforting to easy my pain, but I didn’t want to completely undo my torture session.
Something, with a little tang, savory and finger licking good, but not typical.
Then I thought who says you need a passport to enjoy a delicious exotic meal, or that you need some crazy unknown ingredients? Sometimes all you need are some of your everyday pantry items. I thought I would try making some Moroccan chicken. Now I do not claim this dish to be authentic, but I will claim it is delicious.
I started off with 4 quarters of chicken, broken down and skinned.
Season chicken with salt. Heat oil in large pot or dutch oven over medium-high heat. Add chicken, browning on each side. Remove from pot and set aside.
Add onion, sauté until golden brown, about 8 minutes.
Add garlic and ginger, sprinkle with salt and pepper, cook until fragrant, about 2 minutes.
Add spices and saute another minute.
Add lemon juice to the pot, scrap up brown bits at the bottom of the pot.
Stir in prunes. You can also use dried apricots or raisins.
Add broth, stir and scrap the bottom to be sure you got all the brown bits and goodies.
Return chicken to the pot and bring to a boil.
Add lemon wedges and 1/4 cup of olives. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
Transfer chicken to platter.
Add remaining olives. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper.
Pour sauce over chicken with olives and lemons, serve.
I served the chicken with cumin spiced roasted cauliflower, but it would be great with rice or roasted potatoes.
This dish most defiantly falls under the category of finger-licking-good. The perfect fork full is chicken, olive, a bit of prune and just a tiny piece of lemon rind. Sweet, savory, briny and tang all in one bite. Guaranteed you will lick your plate. You won’t even feel guilty about doing it in front of company.
- Juice from 1 lemon
- 1 lemon, cut into 8 wedges
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 3 garlic cloves, pressed
- 1 tablespoon chopped fresh ginger
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 10 prunes, chopped
- 2 cups low-salt chicken broth
- 3.5 lbs chicken quarters (about 4 quarters), cut into 8 pieces, skin removed
- 1/2 cup green olives