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One Pot Roasted Chicken with Olives and Moroccan Spices
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 28 hours 30 minutes
- Yield: 8 1x
Ingredients
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- 2 whole chickens, cut into pieces of breasts, drumsticks and thighs
- 1 fennel bulb, sliced into thin strips
- 1 large yellow onion, sliced into thin strips
- 1 cup pitted Moroccan black olives
- 1 cup pitted geen olives
- 2 preserved lemons, seeded and sliced very thin
- 6 garlic cloves, peeled
- juice from 1 lemon
- 1/2 cup white wine
- 1 cup chicken broth
- 1/4 cup honey
- 1 bay leaf
- 1 small bunch of fresh thyme
- 1 tsp kosher salt
- 1/4 cup extra virgin olive oil
For the marinade
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp sumac
- 1 tsp smoked paprika
- 1/2 tsp saffron
- 1 tsp kosher salt
- 1 head of garlic, peeled
- 1/4 cup extra virgin olive oil
Special equipment – Cazuela dish or Dutch oven
Instructions
- Use a mortar and pestle and add the coriander seeds, cumin, sumac, paprika, saffron, salt, and garlic, and mash until you have a rough paste
- Add the garlic and continue to mash until you have a smooth paste and all the ingredients are incorporated.
- Rub the marinade on the chicken pieces, being gentle not to break the skin, and place in a refrigerator, uncovered overnight.
- Heat oven to 350 degrees
- Heat a large skillet, add the olive oil and sear the chicken in batches until browned on all sides
- Transfer the chicken to the Cazuela or Dutch Oven and add the lemon juice, white wine, chicken broth and honey to the skillet and whisk to get all the browned bits off the bottom of the pan.
- Add the onions, fennel, olives, preserved lemons, bay leaf and thyme and simmer for 2-3 minutes.
- Pour the onion and olive and broth mixture over the chicken, cover with foil or a lid and bake for 3 hours.
- Turn the oven on to 375, remove the foil or lid and bake for another 30-45 minutes or the chicken is browned. Serve immediately.
