Moroccan chicken smothered in olives from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 497) by Amanda Hesser

Notes about this recipe

  • mfto on July 02, 2014

    I made this using my Moroccan tagine and we were delighted with the outcome. I just layered the ingredients while the tagine was sitting on a heat diffuser on a low burner. By the time I had finished layering, the base of the tagine had warmed enough that I turned the burner to medium and put the top on the tagine. I didn't start timing until the broth had come up to a simmer. Then I turned the burner to low. After 30 minutes, I removed the top and added the lemon juice and olives and let it continue to cook to reduce the broth. We thought the dish was great with couscous.

  • unrealmeal on March 13, 2011

    Definitely better day two, as others have said. I did unbrined chicken, and noticed no discernable moisture difference than when I've cooked with brined meat; this doesn't cook that long, and cooks in with a lot of other moist ingredients, so I'm not 100% certain that the brining is that necessary. If not brined, though, it's important to season the chicken before using.

  • L.Nightshade on March 11, 2011

    I used skinless chicken breasts instead of the thighs, and I realize that probably makes a big difference in the final outcome. I did brine them as directed in the recipe. My olives seemed rather large, so I cut them in half. This dish was quite easy to prepare. The color and aromas of this dish were wonderful, and the brined chicken was moist and tender. The flavors, however, didn't merge quite like I expected. The taste was great only if you got a piece of chicken, an olive, some onion, and a little broth, all in one bite. However, the next day, the leftovers seemed tastier. I think the chicken absorbed more of the flavorful broth given extra time.

  • PrincessK on February 12, 2011

    pg 482, better on day 2. Important to use dark meat. Maybe remove some of the olives before serving and save them to chop up as a topping for bruschetta.

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