Moroccan Chicken with Lemons and Olives

This recipe took my taste buds back to Budapest, Hungary where Jay and I were taking part in a ministry project. Near the place where we lived, we discovered a small neighborhood restaurant. Our favorite entree was fish sauteed with lemons and green olives. So naturally, when I saw this recipe, I had to try it. It was delicious and I’m looking forward to eating the leftovers tonight.

 

Moroccan Chicken with Lemons and Olives (serves 6)

  • ¼ cup olive
  • 1 medium onion, peeled and sliced into rings
  • 1 whole chicken, cut into pieces and skin removed
  • 1 medium onion, finely chopped
  • 3 large cloves garlic, minced
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons ground turmeric
  • ½ teaspoon white pepper
  • ½ teaspoon dried fennel seed
  • Fresh ground black pepper
  • Handful of fresh parsley or cilantro, tied with a piece of twine or string
  • 1 cup green olives
  • 1 lemon, cut into 8 wedgesFresh parsley, rough chopped, for garnish

Into the bottom of a Dutch oven, pour half of the olive oil. Distribute the sliced onion rings over the bottom.

In a large bowl, mix the chicken with the chopped onion, garlic and spices (ginger through black pepper.) Arrange the chicken, meat side down, in the center of the Dutch oven; distribute the chopped onion all around. Swirl 1 cup of water in the bowl to clean it of the spices, and add the water to the Dutch oven.

Place the tied parsley on top of the chicken, and drizzle the remaining olive oil over all. Add the olives and lemon wedges.

Cover and bring to a simmer over medium-low heat, then continue cooking, turning the chicken once, for another hour or until the chicken is tender enough to pick easily from the bones.

Reduce the liquids if necessary. Discard the tied parsley, sprinkle chopped parsley over the top, and serve.

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