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Moroccan chicken with olives

Caviaroli Sauces Moroccan chicken with olives

Ingredients

  • 50g olive oil
  • 700g chicken thighs
  • Salt
  • Black pepper
  • 12.5g garlic puree
  • 12.5g ginger puree
  • 4g turmeric
  • 10 saffron threads
  • 100g grated onion
  • Chopped parsley
  • Water
  • 20g lemon juice
  • 50g Oliva Verde Líquida
  • Green olives
  • Pieces of Moroccan salted lemon

Preparation

  1. Season the chicken thighs and mix with 25 g oil, the saffron and the turmeric. Leave to macerate for 1 hour.
  2. Pour the remaining 25 g of oil into a pan and lightly brown the marinated chicken. Remove from the pan.
  3. Mix the garlic and ginger puree with a dash of oil and brown slightly, then add the onions.
  4. Fry on a low heat and add the coloured chicken. Moisten with water (till all ingredients are covered) and leave to cook until the chicken is cooked.
  5. Add the chopped parsley, lemon juice, Oliva Verde Líquida, green olives and lemon wedges and serve.
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