Though this isn’t the prettiest dish there is, it may be one of my all time favorites. Actually, there is nothing I ever want to change about this recipe. It blends so many wonderful flavors in one plate, that it really blows my mind (and taste buds)! In case you were wondering, it is titled after its owner, who happily gave it to me after noticing how fast I cleaned my plate the first time I ate it. Indeed, Saadia knows that her chicken is my favorite, which is why she immediately shared it with me.
It takes quite a bit of time from start to finish because the cooking time is long, but the prep time in the kitchen is actually quite fast. Once it’s done, this recipe is absolutely delicious right out of the pot, but it becomes even better as you reheat it (hence the multiple servings instead of my usual single). The flavors of the olives, preserved lemons, spices and vegetables blend together and become even stronger the next day. Trust me, it’ll transport you to Morocco so fast you’ll want to eat it for a week! Bon appétit!
Total time: 1h30 min
Ingredients:
- 2 Chicken thighs
- 1/2 yellow onion
- 1 green squash
- 1/2 summer squash
- 1/2 small eggplant
- 1/4 lemon (cut in very thin wedges)
- 1/2 bunch of fresh parsley
- 1/2 cup green olives (optional)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- olive oil
- salt and pepper
- brown, or basmati rice (as a side)
Directions:
- Heat olive oil in a large pan. Grill the chicken thighs until their skin is golden and crispy, but the meat isn’t cooked through.
- Meanwhile, dice the onions, squash, and eggplant finely, roughly chop the parsley, and add everything to a large pot. Add olive oil, and let the vegetables get a nice color.
- Next, add the grilled chicken, green olives (previously rinsed twice), lemon wedges, all of the spices, and salt & pepper to the pot.
- Add 2 cups of water and stir a couple of times.
- Bring the heat down and let it simmer for an hour or longer, until the chicken and the vegetables are tender and cooked through. To check if the meat is ready, prick a thigh with a fork and wait for some clear liquid to come out. When it does, it means that the chicken is done.
- To plate, serve a generous portion over brown or basmati rice, and top with more fresh parsley. Enjoy!
Temps total: 1h 30min
Ingrédients: Pour deux personnes
- 2 cuisses de poulet
- 1/2 oignon jaune
- 1 courgette
- 1/2 courgette jaune
- 1/2 petite aubergine
- 1/2 citron confit (ou 1/4 citron coupé en très fines lamelles)
- 1/2 botte de persil frais
- 90g d’olives vertes
- 1/2 c.c de cannelle en poudre
- 1/2 c.c de coriandre moulue
- 1/2 c.c de cumin
- 1/2 c.c de gingembre en poudre
- huile d’olive
- sel & poivre
- Riz cuit blanc ou brun (en accompagnement optionnel)
Etapes:
- Faites chauffer de l’huile d’olive dans une grande poêle. Grillez les cuisses de poulet jusqu’à ce que la peau soit dorée est craquante, mais la viande pas tout à fait cuite.
- Pendant ce temps, émincez les oignons, les courgettes, l’aubergine, et le persil finement et mettez le tout dans une grande casserole. Ajoutez un bon filet d’huile d’olive et laissez le tout colorer.
- Puis, ajoutez dans la casserole les cuisses de poulet, les olives (rincées deux fois), les tranches de citron, toutes les épices, du sel & poivre, 2 verres d’eau, et mélangez.
- Baissez le feu et laissez le tout revenir à feu doux pendant une heure ou plus, jusqu’à ce que le poulet et les légumes soient cuits. Pour vérifier la viande, piquez une cuisse à l’aide d’une fourchette et c’est prêt si du liquide clair en sort.
- Servez une portion généreuse de poulet et légumes avec un accompagnement de riz, et garnissez de plus de persil ciselé. Bon appétit!
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Yum that looks delicious!!