Moroccan Chicken with Olives and Preserved Lemon with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Heat the olive oil in a large pot over medium heat.

   StoveLarge pot
2. 5
   Add the onion and fry for about 8 minutes, stirring, until the onion turns golden.

   Stove

   💡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. 6
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡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.

To assemble

1. 7
   Add the chicken pieces and fry 5 minutes per side.

   Stove
2. 8
   Add the turmeric, ginger, cinnamon, salt and black pepper and stir.
3. 9
   Add the preserved lemon, olives and stock and bring to a boil.

   Stove
4. 10
   Turn down the heat, cover and simmer 45 minutes, until the chicken is tender.

   StoveLid
5. 11
   Serve the stew with couscous.