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COOK
Adil, Fayssal, Nawal
Country
Morocco
YIELDS
4 Servings
TOTAL TIME
2 hours
Ingredients
3 chicken leg quarters
1 onion- slice
1 tomato -dice
3-4 cloves of garlic -minced
Cilantro –chop
1 lemon-wedge
1/2 cup of olive oil
¼ cup of saffron flower water
Spices for marinated chicken
1 TSP salt
1 TSP white pepper
1 TSP red paprika
1 TSP cumin
1 TSP ginger powder
1 TSP tomato paste
1/2 cup water
minced garlic
Mix all the spices and season chicken legs with it; rest for an hour or longer.
Add a pinch of saffron and soak in hot (not boiling) liquid for 5 to 20 minutes until juice looks orange red.
Heat olive oil and saffron water in a large pot over mid high heat. Cook and stir onion, garlic in the hot skillet until just softening and golden brown.
Add tomatoes and sauté for few minutes until soft.
Pour chicken with marinated sauce into the pot, and 1 cup of water or more (need to be able to cover chicken). Cover pan with lid, and cook for 20 minutes.
After 20 minutes, add olives into the pot. Cook for another 10 minutes or until juice are thickened into gravy.
Serve with cilantro and lemon wedge.
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