Paula Wolfert's Chicken, Moroccan-Style

Name: Paula Wolfert's Chicken, Moroccan-Style
Total time: 45 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 3 1/2 pound chicken, whole; 3 cloves garlic, peeled and crushed (optional); Salt; 1/2 teaspoon ginger; 1/2 teaspoon ground black pepper; Pinch of pulverized saffron or 1/4 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon sweet paprika; 1 1/2 teaspoons finely chopped garlic; 1/2 cup grated onion; 1/4 cup finely chopped parsley; 1/4 cup finely chopped fresh coriander; 3 tablespoons oil; 1 pound green olives packed in brine; 4 tablespoons lemon juice, or more to taste

Recipe from Paula Wolfert

Adapted by Moira Hodgson

Total Time: 45 minutes
Rating: 4(23)
Comments: Read comments

Featured in: FOOD; BEYOND AMERICAN OLIVES, THERE IS WIDE VARIETY

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Ingredients

Yield:4 servings

3½pound chicken, whole
3cloves garlic, peeled and crushed (optional)
Salt
½teaspoon ginger
½teaspoon ground black pepper
Pinch of pulverized saffron or ¼ teaspoon turmeric
¼teaspoon ground cumin
¼teaspoon sweet paprika
1½teaspoons finely chopped garlic
½cup grated onion
¼cup finely chopped parsley
¼cup finely chopped fresh coriander
3tablespoons oil
1pound green olives packed in brine
4tablespoons lemon juice, or more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
Step 2
Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
Step 3
Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
Step 4
Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.