Argana S Moroccan Chicken Recipe

Ingredients for Argana S Moroccan Chicken

• Broiler Fryer Chickens
• 1 large onion, chopped
• Minced Garlic Cloves
• Fresh Ginger
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• Fresh Parsley
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 tablespoon paprika
• Juice of 1 lemon
• 1 cup water
• 1 teaspoon salt
• Black Pepper
• 1/4 cup chopped preserved lemon
• 1/2 cup pitted Kalamata olives

How to Make Argana S Moroccan Chicken

1. In a large tagine or non-metallic cooking pot, combine 1 large chopped onion, 4 cloves minced garlic, 1 tablespoon grated ginger, 1/2 teaspoon saffron threads, 2 tablespoons olive oil, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground turmeric, 1 tablespoon paprika, and the juice of 1 lemon.
2. Add 2 pounds bone-in, skin-on chicken thighs (or breasts), ensuring each piece is coated in the spice mixture.
3. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
4. When ready to cook, pour 1 cup of water into the tagine or pot.
5. Add 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Place the pot on the stove over medium heat and bring to a gentle simmer.
7. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and tender.
8. While the chicken simmers, in a separate saucepan, combine 1/2 cup pitted Kalamata olives and 1/4 cup chopped preserved lemon with 1/4 cup water.
9. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the olives and lemon before using.
10. Add the drained olive and preserved lemon mixture to the chicken 5 minutes before serving.
11. Garnish with extra fresh parsley and cilantro before serving hot. Enjoy the taste of Morocco!