Moroccan Chicken with Lemons and Green Olives (Serves 4)
Here's what you will need:
· 4 Celebrity Chicken Legs & Thighs
· Large pinch of saffron
· 2 large white onions
· 3 1/2 cups of chicken broth
· 2 tbsp. olive oil
· 12 large green olives
· 2 cloves garlic
· 1 lemon, cut into wedges, seeds removed
· 1 tsp. ground black pepper
· Salt to taste
· 1 tsp. cinnamon
· Chopped cilantro for garnish
· 1 tsp. cumin
· Steamed rice or couscous
· 1 tsp. cayenne
· Green Salad with Oranges and Sliced Red Onions
Preheat oven to 425 degrees. Cut up two large onions and pulse them with the garlic in
a food processor or mini-chopper until finely minced. Then put the minced onions, olive
oil, garlic, black pepper, cinnamon, cumin, cayenne, and saffron in a heavy pot and cook
over low heat until the spices release their scent, about five minutes. Add 3 1/2 cups
chicken stock and bring the sauce to a low simmer. Drop in the chicken pieces. Cover
the pot and simmer the chicken for about 15 minutes. Take the chicken pieces out and
place them in an ungreased baking dish in a hot oven (around 425 degrees) for 20 minutes
or so, until the chicken is crisp and done.
Continue to simmer sauce at low heat uncovered. Add cracked green olives and lemon wedges
to sauce. Remind your guests if your olives have the pits in. Let the sauce simmer down
to about half while the chicken bakes. Correct the seasoning with salt if necessary.
Remove the chicken from the oven and pour the sauce over the chicken. Top with chopped
cilantro and serve over rice or couscous.
Serve with green salad with oranges and red onion slices.
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