I had something similar to this a while back at a Moroccan restaurant, and just had to try it at home.
Ingredients: Serves 4
1 Whole chicken cut into pieces.
2 Red onions peeled and quartered.
4 Garlic Cloves minced, grated or crushed.
1 Teaspoon fresh grated ginger.
1/4 Cup fresh mint - chopped.
2 Tablespoons Olive oil.
1 Tablespoon Honey or 10 strands of Saffron
2 Teaspoons Turmeric.
1/2 Teaspoon Cumin
1/2 Teaspoon black or cayenne pepper.
1/2 Teaspoon of salt.
1 Cup pitted green olives
1 Cup Warm Water
1 Medium Lemon thinly sliced in circles or quarters. (Organic if possible, or wash lemons throughly to remove wax, pesticides,etc.)
Juice of 1/2 a lemon
Vinegar solution (Vinegar and water)
- Brown the onions in the olive oil over a low heat, approximately 10 minutes. (Use oven safe pan if possible.)
- Thoroughly wash the chicken in the vinegar solution.
- Season chicken pieces with turmeric, cumin, pepper, salt, saffron or honey, ginger, garlic and mint. Let stand at least 30 minutes.
- Place seasoned chicken pieces on top of the cooked onions.
- Remove lemon pulp and add to chicken, reserve the lemon rind until the chicken is cooked.
- Add juice of 1/2 a lemon.
- Add 1/2 cup water.
- Cover and cook on the stovetop approximately 30 minutes on medium heat, until cooked throughout.
- Soak the green olives in hot water for approximately 10 minutes.
- Preheat oven to 450 degrees/broil. ***if pan is not oven safe, switch to oven safe baking/casserole dish.
- Place pan on the middle rack, for approximately 10 minutes, or until the chicken skin is golden brown and crispy.
- Remove pan from the oven, drain olives and add to chicken. Place reserved lemon on top of the chicken. (Garnish with cilantro and mint, if desired.)
Serve with bread, cuscus, or rice and cucumber salad.
Hot or cold fresh mint tea also goes well with this dish.
Until next time, when we can chit-chat again!