How to make it

  • Heat oil in a pan.fry onion until golden meanwhile in mortar crush garlic with a pinch of salt then work in saffron, ginger, cinnamon and pepper. Stir into onions, cook until fragrant, then spread over the chicken.
  • Put the chicken in a heavy saucepan or flameproof casserole so it fits snugly, add water or broth and bring to simmering point. Cover and simmer 1 1/4 hours turning over chicken 2-3 times.
  • Add the olives, preserved lemon and herbs, cover again and cook for 15 min or so until the chicken is very tender. Taste the sauce if the flavor needs to be more concentrated, transfer chicken to a warm shallow serving dish, cover and keep warm, then reduce the cooking juices to a rich sauce. tilt the pan and skim off surplus fat, if like, then pour over chicken.

Reviews & Comments 2

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  • 55to64 9 years ago
    I knew a chef from Morocco and had the honor of eating in his restaurant. I love the cuisine. this looks delicious.

    Thanks for posting!
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    " It was excellent "
    abermouse ate it and said...
    Exactly what I was looking for! Thank you
    Was this review helpful? Yes Flag

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