This traditional Moroccan dish is a delicious combination of white chicken, olives and spices. The chicken is cooked slowly in a tajine or clay pot, which helps to retain all the flavours. Serve with couscous or warm flatbreads for an easy and tasty meal.
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ¼ teaspoon ground turmeric
- Salt and pepper to taste
- ½ cup green olives, pitted and halved
Heat the olive oil in a large tajine or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spices and cook for 1 minute more.
Add the chicken pieces to the pot and season with salt and pepper. Cover and cook for 15 minutes, stirring occasionally.
Add the green olives to the pot. Cover and cook for another 15 minutes, until the chicken is cooked through.
Serve hot with couscous or warm flatbreads.
