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Best and easy Moroccan chicken olives recipe

Rub chicken with six ground spices, slow cook and finishing with saffron.
Course Main Course
Cuisine Mediterranean, Moroccan Cuisine
Keyword Chicken olives, Moroccan recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 Serving
Calories 207kcal
Author Biraj Kumar

Ingredients

  • 440 gm Chicken with the bone ( around divided by 8 no of pieces)
  • 6 no Buttom mushroom ( cut 1/2 pieces of each mushroom)
  • 1 no Red Bellpepper (Large dice cut)
  • 2 tbsp Six ground spices ( Moroccan homemade spices)
  • 2 tbsp Chopped garlic
  • 2 tbsp Chopped onion
  • 1/2 cup Black olives( Kalamata)
  • Fresh rosemary (Whole)
  • Salt/white pepper to taste
  • Whole parsley for garnish
  • 1 pinch saffron strands
  • 4 tbsp Olive oil (Extra virgin)
  • 1/2 tbsp Cumin powder
  • 3 cups White stock

Instructions

  • Well wash the chicken, strain well and keep in a large mixing bowl, add six ground mixture spices, olive oil, salt, white pepper, and little-chopped garlic, rub the chicken thoroughly. Set aside and keep it for 30 minutes.
  • Heat olive oil in a heavy skillet pan with an over medium heat, add chopped garlic and onion stir until it reached a light golden colour then, put mushroom, bell pepper and saute for a couple of minutes. When the vegetables are softened, add the marinated chicken in it and cook with slow, medium heat for 8 to 10 minutes.
  • Then add 3 cups of chicken stock and cook covered with a lid. In between check with a thermometer for chicken is cooked or not. When you will sure that it will take only 4 or 5 minutes for finishing your dish, put the saffron strands and check with your tasting spoon, you can add seasoning if needed or as your liking.
  • Remove from the fire and divided into┬áthe serving bowl, garnish with parsley sprig and served hot.