Moroccan Chicken Tajine with Olives, Lemon and Argan Oil

Preparation and cooking: 1h30 min

Ingredients (4 people):

-- 1 chicken
-- 4 cloves garlic crushed
-- 1 cup coriander and parsley
-- 1 cup olives (green)
-- ½ lemon confit ( preserved)
-- ½ teaspoon black pepper and white mixed
-- ½ teaspoon ginger
-- ¼ teaspoon crushed saffron
-- ½ cup Argan oil
-- Salt
-- Water

Preparation:

In a bowl, prepare a chermoula (sauce) with the crushed garlic, cilantro, parsley, lemon confit ( cut into small pieces ), spices and oil Argan.

Mix all ingredients thoroughly, then coat chicken with chermoula.

Please make the marinade penetrate inside and under the skin of poultry.

Arrange chicken in a thick-bottomed pot, add the rest of the chermoula then return it to very mild fire for 10 minutes.

Add enough water for cooking chicken, cover the pot and cook over medium heat.

Once cooked, remove chicken from the pot, add Moroccan olives.

Serve the marinated chicken, topped with sauce, spiced olives and slices of lemon.

Chef Cooking Tip:

It is better to let the chicken marinate as long as possible in the Chermoula, in a cool place.

Bon appetite.