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.

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FAKKAS CROQUANT MAROCAIN

Preparation time: 30mn  

Cooking time: 40 minutes  

Ingredients: 

*FLOUR 1 KG*8 YELLOW EGGS 1*SUGAR 250G*RAISIN 200G*Blanched almonds 200G*SESAME SEEDS 80 G*beer yeast 30g*water of orange flowers*butter 120g*olive oil    

Preparation:  

1 / put the grapes to swell in water lukewarm 1/2 hour

sesames toast the almonds and seeds in a dry frying chop three quarters and other reservze

 

2 / In a bowl whisk Eggs and sugar until obtaining a white, foamy cream the butter and stir in all the almonds (achées and whole) grapes and a tbsp. of water of orange flowers.

 

3 / Add the flour and yeast dissolved in water Diede.

whisk dough (by hand or mixer) which must be well flexible

up 2 hours in a cloth and warm

turn on the oven to 180 ° 

 

4 / resume working the dough relax for

Shape into balls the size of an orange .on the floured give them as small paains long 20cm 5 cm wide and 3 cm thick

coat of the egg yolk diluted with a little water

store them side by side on the floured greased baking sheet in the oven 25 minutes

take them out and cut into slices about 1 cm thick wait a bit if he intersect bad !! !!

they will cool slightly and subsequently will cut more facilementet put in the oven 15 minutes

 

those golden biscuits are excellent with tea or coffee 

good tasting !!! 

 

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