How to Cook Well in Morocco airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 6
- 1 free range and organic chicken, jointed
- 2 onions chopped
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons coriander leaves
- 1 small cinnamon stick
- 1/2 preserved lemon, cut into dice (see recipe) (optional, depending on size, leave whole)
- 175g green olives, rinsed and stoned
- juice of 1/2 lemon
Marinade:
- 2 cloves garlic, finely chopped
- pinch of saffron strands
- 1/2 teaspoon grated ginger
- 1/2 teaspoon freshly ground cumin, toasted and ground
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- coriander leaves
- couscous (see recipe)
Method
- First prepare the marinade. Mix the garlic, saffron, ginger, cumin, paprika, salt, freshly ground pepper and the olive oil in a bowl. Spread over the chicken, transfer the meat to a shallow dish, cover and leave overnight to marinate in the fridge.
- Next day, transfer the chicken and the marinade to a heavy casserole. Add the onions, parsley, coriander and cinnamon stick and half cover with water.
- Bring to the boil, cover with a tight fitting lid and simmer gently for about 1 hour until the chicken is tender. The cooking time may be longer depending on the size of the chicken joints being used.
- Add the preserved lemons and the olives and continue cooking at a gentle simmer for a further 5-6 minutes so the flavours combine.
- Transfer the chicken pieces, lemon and olives to a serving dish and cover to keep warm. Boil the sauce uncovered until it looks slightly syrupy, shiny and tasting full of flavour. Add lemon juice to taste and correct seasoning.
- Pour the sauce over the chicken and serve immediately with lots of fresh coriander and couscous.
