Moroccan Chicken with Lemon and Olives


2 chicken marylands                           

1 tbsp Ginger ground

1 tbsp Black Pepper

1 tsp Saffron Powder

6 – 7 Garlic cloves, peeled

4 Onions, chopped

2 cup Chopped Parsley + Coriander

1 tsp Cumin powder

1 tsp Sweet Paprika

1 kg Cracked green olives

½ cup Lemon juice

1 long red chilli

500 ml chicken stock



Sear chicken with olive oil in a large frying pan.

In a food processor, blend onions, red chillies garlic cloves, paprika, black pepper, powder ginger, cumin, coriander, parsley and ½ the olives. Take this marinade and stir into chicken with stock. Allow to simmer or 30 min. Add a few olives if you wish. Add saffron. Gently lift the chicken out and straight into a large baking dish. Pour the stock over the chicken. Bake in oven at 160°C 1½ hours.

Remove chicken from oven. Add some lemon juice. Spoon chicken and marinade over the top. Garnish with chopped parsley and coriander.