Roast Chicken with Olives and Moroccan Sauce

Roast Chicken with Olives and Moroccan Sauce, a classic of Moroccan cuisine known as Poulet Mhamar or Chicken Tagine with Olives and Preserved Lemon.

In this traditional dish, chicken is slowly cooked with aromatic spices such as saffron, turmeric, and coriander, often combined with preserved lemon and green olives, which you can see in the image. The chicken is usually roasted to a golden perfection, while the sauce remains rich and flavorful thanks to the spices and olives. It’s a dish that offers a delicious balance of savory and tangy flavors, making it a favorite for special occasions and family meals.

Ingredients:

• For the chicken:
  • 1 whole chicken (about 1.5-2 kg), cut into pieces
  • 3 cloves of garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • A pinch of saffron threads (optional)
  • 1 tablespoon paprika
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 preserved lemon (or juice of 1 fresh lemon)
  • 1 cup green olives (pitted)
  • 2 onions, finely chopped
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup water or chicken broth

Preparation:

1. Prepare the marinade:
   • In a large bowl, mix the garlic, turmeric, ginger, cumin, cinnamon, paprika, saffron (if using), parsley, cilantro, salt, and pepper. Add the olive oil and preserved lemon (cut into small pieces) or lemon juice.
   • Rub the marinade all over the chicken pieces. Cover the chicken and let it marinate in the fridge for at least 2 hours, or ideally overnight, to allow the flavors to develop.
2. Cook the chicken:
   • In a large pot or tagine, heat a little olive oil over medium heat. Add the chopped onions and sauté until softened and golden, about 5-7 minutes.
   • Add the marinated chicken to the pot along with the marinade. Pour in the water or chicken broth and bring to a simmer.
   • Cover and cook the chicken over low heat for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked, turning the pieces occasionally.
3. Roast the chicken:
   • Once the chicken is cooked, transfer it to a baking dish and place it under the broiler for 10-15 minutes, or until the skin is golden and crispy.
4. Prepare the sauce:
   • While the chicken is roasting, continue cooking the sauce in the pot on low heat. Add the green olives and preserved lemon peel (if using), and simmer until the sauce thickens slightly, about 10 minutes.
5. Serve:
   • Transfer the crispy chicken back to the sauce and serve it hot, garnished with olives and preserved lemon. You can serve this dish with couscous, rice, or bread to soak up the delicious sauce.

Tips:

• If you don’t have preserved lemons, you can use fresh lemon juice and add a little salt to mimic the tangy flavor.
• This dish can be cooked entirely in a tagine for a more authentic Moroccan experience.

Enjoy your flavorful Moroccan Poulet Mhamar with its perfect blend of spices and zesty olives!