Ramadan Recipe #7

I am falling way behind.  I thought this month I'm gonna be posting one recipe each day everyday. Obviously, did not happen.  Not because i was tired of fasting or hungry because i have been doing stuff, being productive taking full advantage of time.  This is honestly the first day i have decided to stay in my house. As i was browsing through my news feed catching up on the latest world and local news on my facebook and reading news articles (by the way the only place i get relevant important news i care about comes from facebook) I may be oblivious to Hollywood and who married or divorced whom or what songs are in blah blah I get the awesomest news that really matter to me  such as the happenings in Syria, at the Olympics, politics, China, Science, Health etc etc happening around the world the media refuses to report .  Real actual important to all humanity news from face book WHO KNEW.

A few weeks ago i along with a few of my friends took a Moroccan cooking class. We made this Moroccan chicken with lemons and olives.  It was delish. So i decided i can make that dish and share it with you  but lets save time and effort and create the same flavors and make it easy and taste the same. This dish is traditionally cooked in a Tagine. We will cook it in a skillet.


                                                                                       Moroccan inspired Chicken with olives

      6 chicken thighs, skin off and bones in

      6 garlic cloves, coarsely chopped

Google Images: Moroccon Chicken with olives in a Tagine

                                       

      1 lemon juiced  

1/2tsp lemon rind

    1 t ground ginger

    ½ t chili powder

    3 onions, sliced 

    ½ t ground turmeric

    1/2 cup water

    ½ t saffron threads

    3 oz green olives, pitted

    1 handful cilantro chopped

    olive oil, salt and pepper

1/2 tsp cumin

In a large bowl marinate for at least 1/2 hour (overnight is good) chicken with ginger, salt,  cumin, chili powder, lemon juice and lemon rind.

In a skillet add in some cooking oil (2 or 3 tbsp)(not olive oil) throw in the onions and saute them until they become opaque.  Add in some garlic saute real quick then add in turmeric saute until everything is yellow. Add saffron,  Add in the water bring to a boil then slowly add in chicken. Close the lid and simmer on low for 30 minutes stirring occasionally. 

Chop a bunch of cilantro, pit the green olives and slice them in half or buy pitted sliced green olives in a jar. Or whole pitted green olives  

After the chicken is well cooked and has a thick sauce quickly add in the olives, stir and remove from stove.  Transfer it into a dish, sprinkle on the cilantro and squeeze some lemon juice as needed. 

Enjoy with yummy couscous with pine nuts

Prepare couscous as it says on the box with chicken stock 

in a small pan drop in 2 tbsp butter add a 1/4 cup pine nuts saute until light brown then pour on top of couscous and mix well.  

Don't forget to taste and do not forget the salt...