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moroccan chicken with olives
Inspiration
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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
Season the chicken thighs and mix with 25 g oil, the saffron and the turmeric. Leave to macerate for 1 hour.
Pour the remaining 25 g of oil into a pan and lightly brown the marinated chicken. Remove from the pan.
Mix the garlic and ginger puree with a dash of oil and brown slightly, then add the onions.
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.
Add the chopped parsley, lemon juice, Oliva Verde Líquida, green olives and lemon wedges and serve.
Deel dit product
Oliva Verde Líquida Nature
Oliva Verde Líquida Nature
Sauce of pickled green olives.
Read more