60 minutes
Experience the flavors of Morocco with this simple yet satisfying dish that combines warm spices, zingy lemon, and rich olives.
Lemon, ends trimmed and thinly sliced
each
teaspoons
Chicken Thighs And Drumsticks, rinsed and patted dry
0 lb
teaspoons
tablespoons
Large Onion, chopped
cups
Garlic, minced
cloves
Fresh Gingerroot, grated
teaspoons
tablespoons
tablespoons
teaspoons
Turmeric Powder
teaspoons
teaspoons
cups
Saffron, crumbled
teaspoons
Green Olives, pitted if desired
cups
Dried Currants, optional
tablespoons
Diced Dried Apricots, optional
tablespoons
Fresh Cilantro, chopped
tablespoons
Mint, chopped
tablespoons
1. Prepare and Boil Lemon
Slice the lemon thinly and boil the slices in a small saucepan with water and a tablespoon of kosher salt for about 5 minutes.
2. Season and Brown Chicken
Season the chicken thighs and drumsticks with 1½ teaspoons of kosher salt and freshly ground black pepper. Heat olive oil in a skillet and brown the chicken pieces for about 10 minutes, then transfer to a plate.
3. Cook Aromatics and Spices
In the same skillet, sauté the chopped onion until translucent. Add minced garlic and grated gingerroot, followed by ground coriander, ground cumin, sweet paprika, ground turmeric, and ground cayenne. Toast for a minute.
4. Braise Chicken with Stock and Saffron
Return the chicken to the skillet. Pour in chicken stock to partially submerge the chicken. Sprinkle in crumbled saffron. Simmer gently for 25 minutes.
5. Add Lemon, Olives, and Dried Fruit
Add the boiled lemon slices, green olives, and, if using, dried currants or diced dried apricots. Simmer for another 10 minutes.
6. Garnish and Serve
Transfer the chicken to a platter. Boil the remaining sauce until slightly thickened. Sprinkle with chopped fresh cilantro or mint before serving.
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