This is a simple tagine for anyone who is a novice at Morrocan cooking to try. Olives are a staple of the Moroccan diet, and are most plentiful in the area around Meknes. Although ‘red’ olives are called for here, kalamata olives can be used in this recipe.
. . . Cerignola red olives from Italy or Bigaradier Reds from Morocco, if you can find them!
- 1 whole chicken, 3 - 3.5 lbs
- 3 onions, chopped
- 2 - 3 tablespoons oil
- 4 garlic cloves, peeled and crushed
- Salt and pepper to taste
- ½ teaspoon ground ginger
- Few strands of saffron, ground
- 1 quart plus 2 cups water
- 3.5 ounces red olives, pitted
- 1 tablespoon each finely chopped parsley and cilantro
- Rinse chicken with water and strain. Over moderate heat, seal chicken in a pressure cooker with chopped onions, oil, garlic, and salt and pepper. When chicken begins to color, add ginger and saffron. Continue stirring the chicken until it is evenly browned on all sides.
- Add the quart ( 1L) of water, cover, and cook for 30 minutes. Check the chicken for doneness, then remove it from pressure cooker and keep warm. Preserve the onions and sauce!
- Meanwhile, in a small saucepan, cook the olives in the 2 cups (.5 L) of water for 10 minutes. Drain, then put into pressure cooker, along with the parsley and cilantro. Simmer until sauce thickens.
- To serve, arrange chicken on platter and pour sauce over top.
Preparation Time: 50 -60 min
Source: Moroccan Cookery by Amhaouche Rachida
Submitted to Caravan Cuisine by: Amanda Jones
Tags: chicken, cilantro, garlic, ginger, Moroccan Cuisine, olives, parsley, Saffron, tagine
Last 5 posts in Tagines and Main Dishes
This entry was posted to Caravan Cuisine on Wednesday, March 30th, 2011 at
6:20 pm and is filed under
Tagines and Main Dishes
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