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Moroccan Chicken with Olives Recipe

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This recipe for Moroccan Chicken with Olives is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds chicken pieces -- bone in
4 onions -- thinly sliced
2 onions -- finely chopped
1 large eggplant -- see note
1 pound tomatoes -- chopped
1 lemon -- cut in wedges
1/2 cup olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 clove garlic -- minced
few cilantro springs
3/4 cup green olives -- see note
3/4 cup black olives
couscous, cooked
Directions:
Directions:
note: use good, brined olives.
Slice eggplants and sprinkle with salt (let sit 1/2 hour, then drain)

Preheat oven to 350 degrees.
Place chicken in the bottom of a LARGE Dutch oven. Cover with the onion slices, eggplant, tomatoes, lemon wedges.
In a bowl mix together the chopped onion, garlic, olive oil, coriander, cumin, S&P to taste, and the cilantro. Spoon mixture over the chicken.
Sprinkle olives over chicken, cover tightly, and bake for 1 1/2 hours or until chicken is done. Remove lemon wedges when serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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