Preparation of Chicken Thighs with Olives and Liver Sauce
Ingredients:
For the Chicken:
6 chicken thighs
1 large onion, finely chopped
3 garlic cloves, minced
1/2 cup green olives, pitted and halved
1/4 cup olive oil
2 tablespoons fresh cilantro and parsley, chopped
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional for a spicy taste)
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
Salt to taste
2 cups water
For the Liver Sauce:
200 grams chicken liver, cut into small pieces
1/2 cup black olives, pitted and halved
1 tablespoon fresh cilantro and parsley, chopped
Juice of half a fresh lemon
A pinch of cumin
Salt and black pepper to taste
1 teaspoon butter (optional for added flavor)
Preparation Method:
Preparing the Chicken:
1. Heat the Oil and Sauté the Onion:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and stir gently until it softens and turns golden, which will take about 5-7 minutes.
This step deepens the flavor of the dish.
2. Add Garlic and Spices:
Add the minced garlic and stir for one minute until fragrant.
Add ground ginger, turmeric, black pepper, red pepper flakes, and a pinch of cinnamon.
Stir the mixture for another 1-2 minutes to release the spices' aroma.
3. Add the Chicken Thighs:
Place the chicken thighs in the pot, stirring to coat them with the onion, garlic, and spices until they absorb the flavors and slightly change color on the outside.
This should take about 5-10 minutes.
4. Add Water:
Pour in the two cups of water to partially cover the chicken.
Cover the pot and let the chicken cook over low heat for 30-40 minutes or until tender and fully cooked.
Stir occasionally to ensure even cooking.
5. Add Olives, Cilantro, and Parsley:
Once the chicken is cooked, add the green olives and the chopped cilantro and parsley.
Let the mixture cook for an additional 5-10 minutes to blend the flavors.
Preparing the Liver Sauce:
1. Brown the Liver:
In a small pan, melt the butter (or oil if preferred) and add the chicken liver pieces.
Sauté for 5-7 minutes until cooked through and slightly browned on the outside.
2. Add Black Olives and Seasonings:
Add the black olives, cilantro and parsley, lemon juice, cumin, salt, and a dash of black pepper.
Stir gently and allow to cook over low heat for another 3-5 minutes.
3. Adjust Seasoning:
Taste the sauce and adjust salt and pepper as desired.
The liver should be tender and full of flavor.
Serving:
1. Serving:
Place the chicken thighs on a serving platter and pour the liver sauce over them.
Garnish with fresh cilantro if desired.
2. For a Special Touch:
Serve this dish with warm, fresh bread or alongside spiced white rice or Moroccan couscous for an authentic Moroccan experience.
Additional Tips:
For extra flavor, you can marinate the chicken thighs in the spices and chopped onion for 30 minutes before cooking.
This dish is best served hot, and leftovers can be stored in the refrigerator and reheated as needed.
Enjoy your meal!
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