Moroccan Chicken with Lemon and Olives
Celebrity chef, author & restaurateur, Adrian Richardson, cooks Moroccan Chicken with Lemon and Olives over Heat Beads® BBQ Briquettes
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- 2 chicken marylands
- 1 tablespoon ginger ground
- 1 tablespoon black pepper
- 1 teaspoon saffron powder
- 6 – 7 garlic cloves, peeled
- 4 onions, chopped
- 2 cup chopped parsley + coriander
- 1 teaspoon cumin powder
- 1 teaspoon sweet paprika
- 1 kg cracked green olives
- ½ cup lemon juice
- 1 long red chilli
- 500ml chicken stock
Sear chicken with olive oil in a large frying pan or BBQ.
In a food processor, blend onions, red chillies garlic cloves, paprika, black pepper, powder ginger, cumin, coriander, parsley and ½ the olives. Take this marinade and stir into chicken with stock. Allow to simmer for 30 minutes. Add a few olives if you wish. Add saffron.
Gently lift the chicken out and place straight on to a large baking dish. Pour the stock over the chicken. Place in oven at 160°C for 1½ hours.
Remove chicken from oven. Add some lemon juice. Spoon chicken and marinade over the top. Garnish with chopped parsley and coriander.