I have eaten out at Moroccan restaurants a few times here in Adelaide, and have come away feeling underwhelmed – I had this picture in my head that Moroccan food was packed full of flavour. So here we have my interpretation of a Moroccan classic – chicken and preserved lemon, with green olives to keep one of my dear friends Mia happy. This dish is flavoursome and aromatic, but not too overpowering: our kids loved it! I hope you enjoy it, Love Nik xx
- 3 garlic cloves, peeled
- 1 large brown onion, peeled, halved
- 30 g | 1 oz olive oil
- 1 tbsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ⅛th tsp cinnamon powder
- pinch of saffron strands
- 1 tsp preserved lemon juice/liquid
- 300 g | 10.6 oz liquid chicken stock, or 300 g water + 1 tbsp chicken stock concentrate
- 40 g | 1.4 oz preserved lemon peel, thinly sliced (from supermarket where the jar olives etc are)
- 4 medjool dates, pitted, roughly chopped
- 700 g | 24.7 oz chicken thigh, cubed small
- green olives, halved
- handful of flatleaf parsley, roughly chopped
- handful of smoked almonds, roughly chopped
- Add garlic and onion to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
- Add olive oil and cook for 5 min/steaming temperature/speed 1/MC off.
- Add dried spices and preserved lemon juice, cook for 2 min/steaming temperature/speed 1/MC off.
- Add chicken stock, preserved lemon peel and dates, cook for 10 min/100°C or 212°F/speed 1/MC off.
- Add chicken thigh, cook for 10 min/100°C or 212°F/slowest speed/reverse/MC on, or until cooked.
- Remove to thermal server, stir through olives and parsley and allow to stand for a few minutes to thicken. Serve with smoked almonds sprinkled on top.
Use your blunt blade for this recipe
At step 1 repeat chopping for a couple of seconds after scraping down jug if needed.
At step 2 and step 3 use ST temp if using an Intelli and 120-130 °C or 250-270°F if using a Supercook.
At step 5 use speed 1.