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.
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.
Bellini UsersUse your blunt blade for this recipeAt 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.