A traditional Moroccan dish of chicken pieces braised with spices,
garlic, onion, olives, and tomatoes.
- 6 pieces chicken (thighs and legs) with skin
- 2 tablespoons olive oil
- 2 tablespoons finely shredded lemon peel
- 1 teaspoon dried oregano, crushed
- 3 tablespoons parsley
- 1 can crushed tomatoes
- 1 2.4 oz. pouch Herbs & Garlic olives
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink. To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley.