YIELD
4 servings
INGREDIENTS
- 1 kg of boneless, skinless chicken thigh pieces
- 10 g of salt to sear the meat
- 100 ml of olive oil
- 250 g of sliced onions
- 2 cloves of chopped garlic
- 50 g of preserved lemon
- 2 g of cinnamon
- 3 g of turmeric
- 30 g of chopped ginger
- 10 g of burnt chili paste (or sambal oelek)
- 300 g of green olives cut in half lengthwise
- 200 ml of orange juice
- 100 ml of water
- 250 g of red bell peppers in large dice
- 20 g of diluted starch if needed
- chopped parsley
- chopped coriander
- juice of 1 lemon
INSTRUCTIONS
- In a large heavy-bottomed pan over high heat, pour half the olive oil and sear the chicken previously cut into large cubes.
- Remove the chicken when well browned and discard the fat.
- Reduce the heat to medium-high, add the remaining olive oil, sear the onions, then add the ginger and garlic. Sweat for a few minutes, add the cinnamon, turmeric, as well as the burnt chili paste and preserved lemon.
- Return the chicken, moisten with the orange juice and water, then mix.
- Meanwhile, blanch the olives in water to desalinate them.
- Cook the chicken over medium heat for 40 minutes, then add the bell peppers and the desalinated olives.
- Cook for an additional 20 minutes: the chicken should be tender but hold its shape.
- Remove the chicken from the sauce, add the lemon juice to the sauce, then the diluted starch if needed. Adjust the salt as necessary.
- Add the chopped parsley and coriander to the sauce and mix well.
- Serve with a choice of rice as a side.