Chicken With Olives – Moroccan Fusion

Do you like chicken? When he first came to Germany, where we now live, my husband wouldn’t touch it. Now he loves it. Why? Well, I always believed that a good cook can turn any ingredient in “gourmet food…” And if there is one thing I can really do, that’s cookingย chicken.

chicken frying in the pan

The making of a personal chicken with olives dish - Moroccan-European fusion cuisine.

To be honest, I do not know why the chicken with olives is the first entry on this site, as I don’t really know what I will be cooking tomorrow. I always go with the flow. This is how it usually goes: Phil and I go shopping. He sees a nice piece of meat, and he goes: this would go well with potatoes. Then I argue, but not quite: yes, it would. But it would also go nice with zucchini and baked tomatoes… Or maybe a nice bean salad? Then ideas start revolving in my head and I end up cooking that piece of meat with anything but what we agreed in the first place. Oh well, to make a long story short, this is how I did it (remember, this is fusion cuisine: take the idea, add your own personality to the recipe, and you will never go wrong).

The Spices

Moroccan cuisine relies heavily on spices. Among these, karfa (cinnamon), kamoun (cumin), skinjbir (ginger), libzar (pepper) , tahmira (paprika), kharkoum (turmeric), and qesbour (coriander) are some of the most popular. These are also included in my recipe today: 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon turmeric, 1 teaspoon sweet paprika, and some freshly chopped coriander.

The Chicken

The initial recipe included wings, legs and chicken breasts. I chose using breasts, because… well, this is what I bought that day. Feel free to use what you like best – a recommended quantity is 6-8 pieces of chicken. Place the chicken parts in a big bowl, and add the spices above. Use your hands, to spread the spices all over the chicken parts as much as possible. Cover, and let it rest for one hour.

When time’s up, heat some virgin olive oil in a pan, and fry chicken on all sides till it gets a light-gold-brown crust. The chicken has to remain raw under this crust.

 

The Fusion

tomato paprika and onions

Now prepare your veg...

Chop a full-size red or green paprika – big pieces (2×2 cm) are fine. Chop one onion (preferably yellow onion) and let it simmer with the paprika (OK, in American it should be peppers, but Germans do call peppers “paprika” and I have a hard time with this) for five minutes. Stir frequently, then add green olives. It just so happens that I had a jar of already chopped olives (I bet you were already wondering about the olives). Feel free to use whole olives, seedless. Add some garlic if you want. This is my special ingredient: it cuts the cinnamon a bit, and it gives the dish a certain “kick.”

olives

Add olives...

Hopefully, although I forgot to tell you this, you were using a larger frying-pan for the onion-paprika-olives fusion. If not, it’s time for you to look for one, and transfer your mixture in it. Sorry, I forgot to tell you, but I never shared my culinary “secrets” before. I will get better, I promise. You need a bigger pot because you’ll have to add the chicken parts on top of this, and some chicken stock – about 300 ml. Again, something I forgot to mention. But did I mention that I cooked chicken soup with veggies for lunch today? That’s how I got the stock. Right, what’s up with the chicken frenzy… Well, I do have to feed a little boy, who just LOVES soups and veggies. So he got his small portion for lunch, and whatever was left over, I used as stock this evening. Now that we have everything cleared, let’s move on.

So you have onions, paprika and tomato (optional) simmered, now add your juicy, wonderfully golden-brown fried chicken and 300 ml of stock. Let it boil, at medium heat, for about 40 minutes. Serve with rice…. Enjoy!

You wish. Yes, the recipe is ready, but I still have to say something. Don’t worry, my future entries will be less wordy, and perhaps more entertaining. My purpose this time is to tell you a bit more about why am I doing this. Everything used (except the spices) here is organic. Right. Organic means healthier, better, tastier – whatever you want. It also means something I believe in.

While this time, this particular recipe, takes about two hours to prepare, you can do whatever you want during the hour in which your chicken has to marinate in the spices. So basically we are talking about one hour of cooking alone. Most of my recipes are this fast, and faster, and because I am using organic ingredients, they are also healthy.

Last but not least, let me tell you that I will have more in store than just recipes. I’ll try to offer news as well: be it a new organic-product, a new knife, pot or pan… or simply news about the most renowned chefs. Whatever strikes my fancy, if it is food related, it will be here. And by the end of the year, if you like what you see (particularly the recipes), you’ll be able to buy a book. Oh, and one more thing: I don’t do sweets.

ready

Chicken with olives, ready to serve.

Comments

  1. Looks good. Where is my plate?

  2. Oh Dean, just come visit! I promise I’ll cook something even better for you. Thank you for being the first to ever comment on this, my friend. We really appreciate it. If I could send this to the US; I would. You know! ๐Ÿ™‚

  3. Fantastic looking recipe. I’m a big fan of olives and chicken. This combination is a killer. Keep posting more

  4. Thank you, Panwar. It wasn’t too hard to follow, was it? LOL. My first attempt. Not very didactic, but I will improve. It is really encouraging that you took the time to comment. Once again, thank you!

  5. ScaryInternet says:

    Mmmmm. Moroccan! One of my absolute favorite styles of cuisine. Excellent recipe, bookmarked!

  6. Wow, now I have to share all this great food with, well, with the world? All I can say is if you hate chicken, don’t eat this recipe – you will force yourself to eat the cackly birds all the time.

    She does wonders with what us southerners call Baaak baaak.

    Love Phil

  7. Shoot. My friend Mehdi would love this dish. He’s moroccan so I’m sure he’ll vouch for this recipe. Emailing away….

  8. OMG, Glenn! Hope your friend will not kill me for changing it a bit. ๐Ÿ˜‰ LOL! Just a touch of garlic, but still, a change… Thank you for stopping by!

  9. MMMmmmm…looks heavenly! When am I coming for dinner? LOL! Well, at least I can try to prepare it in my own kitchen! Thanks for the recipe, Mig!

  10. Hey! Are you watching me? LOL. Thanks hon. Please come for dinner as soon as you can travel, with your little ones and your hubby! ๐Ÿ™‚

  11. Oh my! The Peanut has grown to be quite the charming kiddo, hasn’t he? And what a handsome face! Oh, and thanks for the scrumptious looking recipe. I love chicken however ours are injected with other ingredients like water and sodium and other sort of stuff than what we bargain for here in the US. I still like it matter of fact it is one of my favorite meals.

    Much love to you and yours, Mum. I’m so pleased to learn that all is well with you and yours. Moreover thanks loads for your learned knowledge on the website. It was a huge mess!

  12. Hi Ma! Thank you for the comment, we missed having you around. I know of chicken injected with stuff… I used to buy “Chernobyl” chicken myself. No more. ๐Ÿ™‚

    The site… I didn’t do much, just fixed the error message. It has to be moved from MediaTemple though, the problem is the hosting package that doesn’t allow for enough resource.

  13. Ok, I really wasn’t hungry at all before you gave me this link! But this looks and sounds so delicious, I instantly felt hungry. You so need to make this the next time I visit ๐Ÿ™‚

    And the Peanut looks like he’s heaving the meal of his life!

  14. Wow, look at all those nummy olives. ๐Ÿ™‚

  15. Ok, now this is my kind of site Mig, thank you so much for the link.. I’m gonna be a regular visitor here ๐Ÿ™‚ Although, I stopped eating chicken about a couple of years back because of all the junk they inject in it here in US..

    and WOW, look at precious peanut licking his fingers – was that the yummy chicken? ๐Ÿ™‚

    PS: I’m inspired to start a food blog too now hehe

  16. Ok, I really wasn’t hungry at all before you gave me this link! But this looks and sounds so delicious, I instantly felt hungry. You so need to make this the next time I visit ๐Ÿ™‚

    And the Peanut looks like he’s heaving the meal of his life!