A one step cook-in-the-pot Moroccan delight, straight from my grand mother’s kitchen.
Recipe for four breasts of chicken, boneless and skinless, cut in cubes.
1-In a deep pot, place a little bit of olive oil and heat it up a little, and add: four garlic cloves crushed, half a teaspoon of fresh ginger root grated, one teaspoon freshly crushed black pepper, one teaspoons of cumin, one teaspoon of turmeric, half a teaspoon of paprika, and salt to taste (very little given that the olives are salty).
2- When the garlic starts to change color and the spices release their aroma, place the chicken and mix well until it is well coated.
3- Add a bunch of fresh herbs (cilantro, mint, parsley), one cup of pitted olives and one large lemon cut in strips (you can also use Moroccan lemon preserve).
4- Add about two cups of water at room temperature and let it simmer until the chicken is tender (about 30 minutes).
5- Serve with white rice, preferably Basmati.