Moroccan Chicken with Olives


1 1/2 teaspoons cumin
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 (3 to 4 pound) chicken, cut into pieces
2 tablespoons olive oil
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1 white onion, chopped
2 bay leaves
1/2 cup pitted green olives, halved
1/2 cup pitted Greek or Sicilian black olives, halved
1/2 cup white wine
1 1/2 cups Chicken Stock
1/8 teaspoon saffron powder or turmeric
3 tablespoons chopped fresh Italian parsley
3-4 tablespoons lemon juice (to taste)
Serves 4
Printable Version
Combine the cumin, ginger, cinnamon, salt, pepper and flour. Coat the chicken pieces with the flour mixture, shaking off any excess. Reserve the leftover flour mixture.
Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the chicken pieces and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to a bowl and set aside.
In the same pan set on medium-high heat, cook the garlic, red pepper flakes, onion, bay leaves and both olives, stirring occasionally. Cook until the onion is soft and the garlic is beginning to brown, about 3-4 minutes. Add the reserved flour mixture to the pan and cook for 1 minute. Stir in the wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock, saffron or turmeric and the reserved browned chicken. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes. Stir in the parsley and lemon juice just before serving.
Chef's Tip:
If you are unable to find Greek of Sicilian black olives in you market, California black olives can be substituted. The flavors will not be as pronounced, but it's still a thoroughly enjoyable dish.
Wine Suggestion - Chardonnay
©2013 Nick Stellino Productions