Moroccan Chicken Smothered in Olives
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup salt, for brining (optional)
- ½cup sugar, for brining (optional)
- 8chicken thighs with bone, skin removed and discarded
- 2onions, peeled, halved and sliced
- 1teaspoon ground ginger
- 2teaspoons ground turmeric
- 2teaspoons ground cumin
- 1tablespoon Spanish sweet paprika
- 4cloves garlic, peeled and chopped
- ¾cup chopped fresh cilantro leaves
- 2cups low-sodium chicken broth
- 11ounces pitted green olives in brine, like Goya's, drained
- Juice of 1 lemon
Nutritional analysis per serving (4 servings)
1133 calories; 77 grams fat; 19 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 15 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 69 grams protein; 1635 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
- Step 2
In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
- Step 3
Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- Step 4
Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Private Notes
Comments
Two suggestions. First, cooking the olives separately needlessly complicates the recipe. I have cooked many a chicken recipe, some from the NYT, using olives and this is the first I've seen using this technique. Just throw the olives in on top of the Chicken and let them cook with the dish. Second, pour the chicken broth in FIRST. Then sprinkle the spices over the chicken.
i make this dish i fry the chiken then remove it add the spices to the oil and fry till fragrant i also us e some ground cinamon then i add the onions and cook till soft the add chicken broth i use kalammata olive and a preserved lemon bjej bis milah
I just realized (too late) that "8 chicken thighs with bone, skin removed and discarded” means "8 chicken thighs with bone in but skin removed and discarded.”
I read that as thighs with bone and skin removed. The comma by itself was insufficiently clear to me. The original came across as a series of two things to be removed: bone and skin.
ok roll with me here: - marinade the chicken in the olives, spices, onion, lemon, etc. overnight. - shake off the olive and onion bits before pan-frying for some nice colour. - deglaze the pan with the stock - add back the olives, etc. from the marinade container to the pan and let it simmer until cooked. 😘👌🏻
To NYT cooking newbies - always read the comments first! Thanks to everyone. Here were my adjustments - used 4 (not 8) boneless skinless chicken thighs, but i kept spice amount the same! - didn't brine chicken. marinated in spices & a few teaspoons oil (for 5 hours) - seared chicken on both sides, removed to side - then sautéed onions and garlic - then added chicken & 1 cup stock - only used 2-3 oz olives - didn't boil before
I used half the amount of chicken broth but this still came out like a soup - not at all like the picture. But it was very tasty and also easy. I used fresh ginger because I was out of dry, and served with rice. Next time I will try adding preserved lemon, as suggested by a couple other commenters, and I like the idea someone suggested of tossing in some Israeli cius cous.