Moroccan Chicken with Olives and Lemon

👨‍🍳 Method

To assemble

1. 1
   Heat the wide pot over medium-high heat, without oil, and place the chicken in it skin side down. When the skin browns, turn, brown the other side and remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Skin-on chicken browns without oil: the fat that melts from the skin fries it, and stays in the pot for the onion.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 2
   Add the onion to the fat left in the wide pot and fry for 10 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 30 seconds, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the paprika and saffron and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Paprika burns quickly and turns bitter: half a minute in the oil is enough, then move straight on to the next step.
5. 5
   Add the stock, lemon, parsley and cilantro and bring to a boil.

   Stove
6. 6
   Return the chicken to the pot and season with salt and black pepper.
7. 7
   Turn down to low, cover and simmer 1½ to 2 hours, until the chicken very soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 8
   Take the chicken out of the pot, add the olives, raise the heat and boil uncovered, until the sauce is thick and concentrated.

   Stove
9. 9
   Serve over rice, with the chicken and sauce on top.