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Moroccan chicken and olives

Chicken thighs prepared Moroccan style with olives.For this dish, olive jus from Caviaroli was used. The olive jus is made from the Gordal olive. These are put through a juicer, after which only the 'jus' of the olives remains. Deliciously pure in flavor or enriched with chipotle or piparra (green peppers). Very versatile, for example with bread, in dressings, or in sauces.

Ingredients

50gCaviaroli olive jus
700gChicken thighs
12.5gGarlic
12.5gGinger puree
50gOlive oil
100ggrated onion
4gTurmeric
20gLemon juice
10units.itemsSaffron threads
chopped parsley
pieces of Moroccan salted lemon
Black pepper
Water
Salt

Preparation

  1. Season the chicken thighs and mix with 25 grams of oil, saffron, and turmeric. Marinate for at least 1 hour.
  2. Pour the remaining 25 grams of oil into a pan and brown the chicken thighs until nicely colored. Then remove them from the pan.
  3. Mix the garlic and ginger puree with a splash of olive oil, fry this in the pan, and then add the onion.
  4. Add the chicken back in and pour in water until the chicken is just covered. Cook until the chicken is done.
  5. Add the chopped parsley, lemon juice, olive sauce, and lemon cubes.