Moroccan chicken with green olives & preserved lemons from All About Braising: The Art of Uncomplicated Cooking (page 169) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet Hungarian paprika for sweet pimentón, and chicken legs and chicken thighs for whole chicken. You may use the Salt-preserved lemons recipe on p. 173.

  • rionafaith on October 23, 2016

    p. 169 -- Very good. I made this the night before a dinner party and reheated in the oven just before serving as Stevens suggests, which made everything very easy. Unfortunately my chicken didn't come with giblets (I always feel ripped off when that happens!) so I wasn't able to mash the liver into the sauce, but I would like to try that next time. I used homemade preserved lemons from the Jerusalem cookbook that I already had in the fridge instead of following the included recipe, and I didn't find them to be overpowering at all (though I did slice them a bit thinner than suggested). Would make again!

  • stockholm28 on October 24, 2014

    I thought the preserved lemon (I used a store-bought one) overpowered the spices so I might cut back a bit on that. It was better the second day.

  • Emily Hope on December 18, 2011

    This was very good--the flavors are deep and savory, and it's pretty easy to put together, though a bit time-consuming. I did cut up a whole chicken and put the backbone/giblets in the braise, and mashed the liver into the sauce, which I do think helps with the depth of flavor. I'm not sure I'm crazy about the ground ginger and cumin, though, and might consider omitting them the next time around. Served with couscous with butter and herbs, the Plenty (Ottolenghi) ultimate couscous recipe, which is roasted carrots, squash, etc., and an arugula and orange salad. Had leftovers with sauteed chard and I think that's a better fit as a side than the arugula salad--next time try Paula Wolfert's cooked greens and herb salad from Food of Morocco.

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