Moroccan cuisine is influenced from many cultures and nations over the centuries: Arab, Berber, French, Andalusi (Spain), and sub-Saharan. Couscous is the most familiar along with a multitude of spices. Twenty-seven spices are combined for the famous Moroccan spice mixture "ras el hanout" راس الحانوت. The spice is also found in varying forms in Tunisia and Algeria. Add it to this dish if you like.
Serve with rice or couscous.
2 cups (360 g) organic pitted olives
4-5 organic chicken legs and/or chicken breast
2 Tbs. (30 ml) olive oil
6 organic garlic cloves, sliced
2 organic tomatoes, chopped
Serve with rice or couscous.
(Arabic) دجاج بالزيتون
/dijaaj bialzaytun/
Serves 8
4-5 organic chicken legs and/or chicken breast
2 Tbs. (30 ml) olive oil
6 organic garlic cloves, sliced
2 organic tomatoes, chopped
2 organic lemons, sliced into wedges
1/2 cup (65 g) organic raisins
1 to 2 cups (240-480 ml) hot water
1 to 2 Tbs. (15-30 ml) organic tomato paste
1 Tbs. (15 g) each; cumin and sweet paprika
2 tsp. (10 g) turmeric
optional: 1 hot pepper
1 to 2 cups (240-480 ml) hot water
1 to 2 Tbs. (15-30 ml) organic tomato paste
1 Tbs. (15 g) each; cumin and sweet paprika
2 tsp. (10 g) turmeric
optional: 1 hot pepper
1. Boil the olives for 30 minutes or until you can slide a fork through them. Spill out the water.
2. Heat the oil and sauté the garlic and tomatoes.
3. Add the chicken, olives, and enough water to cover the sides.
4. Mix in tomato paste, paprika, cumin, turmeric, raisins, 1 lemon, and optional hot pepper or other spices, example ras el hanout.
5. Bring to a boil. Lower to simmer and cook for 40 minutes.
6. Serve with rice or couscous and other slices of a lemon.
