I love food.
I’ve said it before and I’ll say it again. Because it’s my blog and I’m allowed to say/do whatever I want.
…I’m gonna do it. Say whatever I want. Ready? READY?!
(Grow up, Bethany.)
ANYWAY. I love food. And I love people who love food. And one of the people in my life who loves food is my friend Emily. About once a day one of us asks the other one, “What should I eat for dinner?”
And when I did this last Wednesday, Emily sent me a drool-worthy meal from Food 52: Braised Moroccan Chicken and Olives.
Emily introduced me to Food52. It’s a site focused on bringing the people who create the recipes and the people who make the recipes together. It’s really a food community. And by the way, it’s a lovely website. Clean design, easy to browse, easy to search. I wish they had an app, though. (Hey, Food52, make an app!)
So when I asked Emily, “what should I eat for dinner?” She said chicken. And then she sent me this recipe. It’s one of her go to meals, easy enough to do on a weeknight. The Braised Moroccan Chicken and Olives was a contest winner (“Your Best Stew with Olives”…a bit specific, but I’m not mat at it.)
I can see why it’s one of her go-to meals. The meal comes together quickly, easy enough to make when you get home from work. A little bit of prep and a whole lot of reward. Tender chicken, a spicy sauce that just don’t quit, and every once in awhile, a briny olive. Israeli cous cous is the perfect vessel for all the elements, soaking up the sauce and cooling your mouth down (if you are a spice wimp, like me.)
When someone loves food and you love food, you listen to them. They’re never going to steer you wrong. Let you down. Run around. Desert you.
I’m sorry, I just couldn’t resist. I do what I want.
Braised Moroccan Chicken and Olives from Food52
- 4 tablespoons canola oil
- 2.5 pounds chicken legs and thighs
- Kosher salt
- Black pepper
- 1 ½ cup small diced onion
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2- 3 cups chicken stock | I used 2.
- ¼ teaspoon saffron
- ½ cup green olives, rinsed
- 2 preserved lemons, pulp removed; rind cut into strips | I didn’t have this, so I just zested two lemons into the sauce. Which worked just fine!
- 2 tablespoons chopped cilantro
- Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
- Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
- Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.