It’s been a long time since I sat down here to share anything I’ve found. I’ve actually just been trolling my own blog’s recipes and cooking off that for a while. Eventually my short gastronomic attention span ensured that I come back to cooking new food after a while so here I am. I have made a few new dishes recently that I didn’t think were all that great so that has delayed my coming back with anything new also. So this dish has Moroccan roots, Morocco is on the northwest tip of Africa, just across from Spain on the Straight o Gibraltar. The storyline for the classic movie “Casablanca” was set in the city of the same name in Morocco. Much of their food was influenced not only by the regional foods that grew there but also by Arab, Moorish and Berber cultures, basically Middle Eastern influence. That means, of course, a lot of spices and actually, sometimes even more spices than other Middle Eastern food. Moroccan food can be uniquely cooked in a vessel called a tagine (which is also a dish) which looks a bit like the player piece to the board game “Sorry”. The tagine is generally made of clay and promotes long, slow cooking and keeps moisture in and circulating as food cooks. It’s the original crock-pot! Now, I didn’t have a tagine and used a regular pot but maybe I’ll look into one if I keep this up. It looks like it may be a “one function item” for the kitchen and with my lack of space, may be a prohibiting factor. Anyway! So I was craving something with olives in it. A quick scan of the search results found this recipe on Epicurious.com and the title sounded like it would hit the spot. I’m not going to say that this dish is show-stopping, but it was easy to make, flavorful and on the Dukan diet. Let’s get to it!
- 2 Meyer or regular lemons (I used regular)
- 1T olive oil
- 1 large onion, cut in thin half rings
- 2-3 large garlic cloves, pressed
- 1 T paprika
- 2 t ground cumin
- 1 t ground cinnamon
- 1 t ground ginger
- 2 cups chicken broth
- 4 lbs skinless, bone-in chicken
- 1/2 cup chopped green olives
- salt and pepper to taste
Heat the olive oil in a large pot that has a lid. When it’s hot, salt and pepper the onion then brown until it’s golden, about 8 – 10 minutes on medium to high. Cut up the first lemon into 8 wedges and squeeze at least 2 Tablespoons of lemon juice out of the second lemon into its own container and reserve for last. Next, after your onion is deliciously golden, add the garlic, paprika, cumin, cinnamon and ginger. Mix around and allow to the spices to mingle and then pour in the chicken broth. Allow that to come to a boil before adding the lemon wedges and the chicken. Sprinkle the chicken with a little salt and pepper, reduce heat and simmer until the chicken is done. This should take about 30 minutes, halfway through you should turn your chicken to get better cooking and to allow the spices to cook into both sides of the chicken. When the chicken is finished cooking, remove them to a plate and set aside for a few minutes and turn the heat back up to high. Add the olives and lemon juice to the pan and allow to boil uncovered for 5 -7 minutes. Keep stirring it occasionally to prevent the onions from sticking. When ready, pour over the chicken and serve. This dish was very aromatic, slightly tangy and salty and was very good served over whole-grain couscous! We also ate it without the couscous and it still was good just the juices ran all over and weren’t as “part” of the meal.