Poulet marocain aux olives

Preparation time: 1h30min 

Temps de cuisson: 5 à 10 minutes  

Ingredients: 

There probably has as many versions of this recipe as there are good Moroccan cooks. I propose you a quick and easy version you can cook in no time. Take the opportunity to double the recipe; it freezes well and you'll get another portion for an evening where you do not feel like cooking.:-) 

- 4-6 half chicken breasts, cut into large pieces (each breast into 5-6 pieces, about)

- 1 large onion, cut in half, then into thick slices

- 2-3 cloves garlic, pressed

- 4 tbsp. tablespoons olive oil

- 1 c. in Spanish or Hungarian paprika

- 1 c. ground ginger tea

- 1 c. cumin

- ¾ c. of turmeric

- A generous pinch of saffron

- One or two good pinches of cayenne pepper (optional)

- Salt and pepper

- A small bunch fresh coriander (cilantro mixture or / parsley or parsley only if you do not like cilantro)

- 1 ½ cup chicken broth

- Juice of half a lemon (or a whole lemon to taste)

- A little less than a c. tablespoon cornstarch

- Twenty chopped green olives (avoid at all costs potted olives) 

Preparation:  

Saute onions in oil for 2-3 minutes.

Add spices and garlic and come back 3-4 minutes.

Add chicken and sauté 2-3 minutes.

Add chicken broth, cilantro, salt, cover and let simmer forty minutes.

When the chicken is cooked, remove from pan and keep warm in a serving dish.

Add the juice of half a lemon and olives to the sauce and increase heat to medium-high to evaporate a little, 2-3 minutes.

Taste and adjust the acidity by adding lemon juice (personally, I put the juice of a whole lemon, but it's really the likes of each).

Add the cornstarch, dissolved in a little cold water. Simmer for a minute or two or until desired consistency.

Pour sauce over chicken in a serving dish and serve immediately.