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Braised Moroccan Chicken with...Braised Moroccan Chicken with Stuffed Green Olives – The Slim Palate Paleo Cookbook Giveaway

Name: Braised Moroccan Chicken with Stuffed Green Olives – The Slim Palate Paleo Cookbook Giveaway
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 6 Persons
Ingredients: 2- 4lb chickens, cut into 10 pieces each (breasts cut in half, thighs, legs, wings); 1/3 cup fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 5 cloves garlic, chopped; 2 tbsp ghee; 1 cup large green olives (I used almond stuffed); 1/2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground ginger; 2 lemons (I used Meyer); 1 large onion, diced; 1/2 tsp freshly cracked black pepper

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Cuisine

International

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Servings

6 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Braised Moroccan Chicken with Stuffed Green Olives – The Slim Palate Paleo Cookbook Giveaway is a gluten free, paleolithic, whole 30, and ketogenic recipe with 6 servings. For $3.74 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 1055 calories, 77g of protein, and 77g of fat. If you have salt and pepper, tapioca starch, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. 6147 people found this recipe to be yummy and satisfying. Many people really liked this main course. It is brought to you by The Healthy Foodie. With a spoonacular score of 98%, this dish is awesome. Users who liked this recipe also liked Simple Sesame Roasted Broccoli + Cookbook, Braised Chicken with Artichoke Hearts & Olives, and Slow Braised Red Wine Lamb Stew with Moroccan Spices.

DeliciousTastyWell Prepared

Ingredients

•2- 4lb chickens, cut into 10 pieces each (breasts cut in half, thighs, legs, wings)

•1/3 cup fresh cilantro, chopped

•2 tbsp fresh parsley, chopped

•5 cloves garlic, chopped

•2 tbsp ghee

•1 cup large green olives (I used almond stuffed)

•1/2 tsp ground coriander

•1 tsp ground cumin

•1 tsp ground ginger

•2 lemons (I used Meyer)

•1 large onion, diced

•1/2 tsp freshly cracked black pepper

Cooking Instructions

01
Preheat oven to 350FIn a small bowl, mix together all the spice ingredients. Set aside.
02
Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper. Set a large Dutch oven over high heat and melt the ghee.
03
Add the pieces of chicken, a few at a time, being mindful not to overcrowd the Dutch oven, and cook until crisp and golden, about 4-5 minutes per side.
04
Remove the cooked pieces of chicken to a large bowl to collect the juices. Once all the pieces are browned, reduce heat to medium and add onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent.
05
Add spice mix and continue cooking for about a minute, stirring constantly to avoid burning.
06
Add the water and scrape the bottom of the pan to detach every little bit of flavor. Bring to a simmer then add the pieces of chicken back in. Don't forget the meat juices!
07
Add olives, sprinkle with half the cilantro and half the parsley, then squeeze the juice of 1 of the lemons.
08
Put the lid on and place in a 350F for 1 hour.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023