Monday, November 26, 2012
Chicken stew with olives? Trust me!--this is super flavorful chicken recipe. Bill cooked up this wonderful chicken with a delicious, Moroccan twist.
For more recipes, check out the Chef Buck playlist at http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
And if you're not subscribed to Wildbill1911a1, do yourself a favor and check out his channel https://www.youtube.com/user/wildbill1911a1
And give this dish a go (I loved it)
Moroccan Chicken Recipe
2 1/2 lbs CHICKEN Pieces (skinned)
1 Tbsp OLIVE OIL
1 cup ONION (chopped)
2-3 cloves GARLIC (finely chopped)
1 cup CHICKEN BROTH
2 cups pitted WHOLE GREEN OLIVES
1 tsp ground CINNAMON
1/2 tsp CUMIN
1/2 inch GINGER (minced--or substitute 1/2 teaspoon ground ginger)
1-2 tsp LEMON ZEST
1/4 cup LEMON JUICE
1 Tbsp CILANTRO (chopped)
SALT and PEPPER to taste
Heat olive oil in a pot over high heat. Season chicken with salt and pepper and then place in pot. Brown chicken appox. 3 minutes each side and
then remove from pot. Add onion and garlic and saute in juices for a couple of minutes. Return chicken to pot and add Chicken Broth. Add olives.
Add cinnamon, cumin, and ginger. Stir, and bring pot to a boil. Reduce heat, cover, and simmer for 45 minutes. After 45 minutes, uncover, turn
chicken, and let cook 15 more minutes.
Using a slotted spoon, remove chicken and olives from pot and place in a serving dish. To the broth in the pot, add lemon juice, zest, and cilantro.
Serve the chicken and olives over rice or couscous and top with broth as desired. The olives are fantastic. And the chicken is, too.