Moroccan Chicken with Preserved Lemons & Olives

This Moroccan Chicken recipe has been voted best meal by many people who have eaten it here on the Glasgow Farm. It is well worth your effort.

Ingredients

1 teaspoon paprika (I use smoked, but it doesn’t matter)

1 teaspoon ginger (I use fresh or in the jar but you can use ground dried)

1 teaspoon turmeric

½ teaspoon cinnamon

Dash of pepper and sea salt to taste

½ stick of butter (have more on standby if you need more when sautéing chicken)

4 cloves of garlic, minced

1 onion, diced

1 carrot, diced fine

1 cup of Kalamata olives (Greek)

One preserved lemon, pulp discarded, rinsed and chopped

½ cup of dates, chopped

1/3 cup of cilantro, chopped

¼ cup of parsley, chopped

½ cup chopped tomatoes

1 cup of feta cheese (goat, I make my own) or Boursin cheese (if your family can eat dairy, you must try Boursin cheese in it)

3 pounds of chicken thighs, skinned, meat off bone and cut into bite size pieces-I use organic

How to make it:

1. Mix spices together, set aside. Chop fresh chicken thighs into bite size pieces. Mix spices and chicken until well coated. Let marinate in spices for at least a hour.

2. Chop onions and carrots, then, fry in 2 tablespoons of butter until translucent.

3. Chop olives, lemons, dates, cilantro, parsley and tomatoes, set aside and look at the color on that plate!

4. Fry spiced chicken in 2-3 tablespoons butter over med hi heat until done. Add the colorful dish of chopped fixings and cheese. Turn the stove off. I like for all the fixings to stay brightly colored. Serve with rice. Remember, brown is healthier.