Moroccan Chicken with Olives, Raisins and Lemon (Adapted from Closet Cooking)

If you are interested in a meal that bursts with flavor, then this dish might be for you. It is packed with tanginess and saltiness from the preserved lemon and olives then the sweetness of the raisins adds another layer of deliciousness. I made this dish in November and now have made it FOUR times – it’s THAT good. I used boneless skinless chicken thighs (trimmed of fat), but you can use a whole cut up chicken or 2 lbs of chicken breasts. Chicken thighs are so moist and easy, that they’ve become my “go to” for chicken dishes.

Ingredients:

1 tsp paprika
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1 pinch saffron
salt and pepper to taste
2 lbs chicken thighs, boneless and skinless. 1 TBSP extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/2 cup chicken stock
1 preserved lemon (pith removed, and peel rinsed and sliced) ***I found this item at my local Fresh Market but they can also be purchased on Amazon here.
1 cup green olives (halved if you are using very large olives) 1/2 cup raisins
1 TBSP harissa
1 TBSP honey
1/4 cup Italian parsley, chopped
1/4 cup cilantro, chopped

Directions:

Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken thighs.

Heat the oil in a large pan over medium-high heat. Add the chicken, and brown on all sides and set aside on a plate.

Add the onion to the pan, and saute for 5 minutes.

Add the garlic and ginger and saute until fragrant, about a minute. Add the chicken broth, harissa and honey and stir.

Then add the reserved chicken with the juices, preserved lemon, olives and raisins.

Cover and simmer for 30 minutes.
Remove from heat and sprinkle on top the parsley and cilantro.

Serve over steamed rice.

Categories: Entrees
Tags: