Recipe by: Vie Blonk

Source: Vie Blonk

Serves: 5

Ingredients

  • 5 chicken legs
  • 1 medium onion, diced
  • 3 cloves of garlic, sliced
  • 1 Tbsp olive oil
  • 1 Tbsp cumin seeds
  • ½ Tbsp cumin ground
  • ½ Tbsp cinnamon ground
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 litre (4 cups) chicken stock
  • Salt, to taste
  • Freshly ground black pepper, to taste1 cup black olives
  • Parsley, to garnish

Instructions

  • Heat up a deep frying pan, add the olive oil.
  • Add the diced onions and garlic cook for 3-4 minutes until translucent.
  • Add the cumin and cinnamon. Cook for a minute.
  • Add the chicken thighs. Cook for 3-5 minutes until chicken is browned
  • Add the carrots and zucchini. Cook for 2-3 minutes
  • Add the chicken stock.
  • Bring to boil and turn down the heat to let it simmer for at least 35 minutes
  • Add the olives and let it cook for another 10 minutes
  • Garnish with parsley and serve with bread or couscous

Download PDF here: Vie’s Moroccan Chicken

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