Paula Wolfert's Chicken, Moroccan-Style

Name: Paula Wolfert's Chicken, Moroccan-Style
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 ½ pound chicken, whole; 3 cloves garlic, peeled and crushed (optional); Salt; ½ teaspoon ginger; ½ teaspoon ground black pepper; Pinch of pulverized saffron or ¼ teaspoon turmeric; ¼ teaspoon ground cumin; ¼ teaspoon sweet paprika; 1 ½ teaspoons finely chopped garlic; ½ cup grated onion; ¼ cup finely chopped parsley; ¼ 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

Published October 2, 1982

Total Time: 45 minutes
Rating: 4(24)
Comments: Read comments

—Moira Hodgson

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

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.