Moroccan-style Chicken Fricassee

Ingredients

In this Moroccan adaptation of the Peruvian fricasé de pollo, the traditional Peruvian flavors are replaced with Moroccan spices and ingredients. The original dish typically includes Peruvian yellow chili peppers and aji amarillo paste for heat, which are substituted with a blend of Moroccan spices such as cumin, coriander, turmeric, and paprika. Additionally, preserved lemons and olives are added to infuse the dish with the distinctive Moroccan flavors. We alse have the original recipe for Fricasé de pollo, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cinnamon stick 1 cinnamon stick
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 preserved lemons, sliced 2 preserved lemons, sliced
• 1 cup green olives 1 cup green olives
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, ground turmeric, paprika, and cinnamon stick over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Add the diced tomatoes, tomato paste, preserved lemons, and green olives to the pot. Stir to combine all the ingredients.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Once the chicken is cooked, remove the cinnamon stick and discard.
8. 8.
   Serve the Moroccan-style Chicken Fricassee hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Preserved lemons — If you can't find preserved lemons, you can make your own by preserving lemons in salt and lemon juice for a few weeks. Alternatively, you can substitute with fresh lemon zest for a similar tangy flavor.
• Green olives — Choose good quality green olives, preferably with pits, as they add a more authentic flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve the Moroccan-style Chicken Fricassee with couscous or crusty bread to soak up the flavorful sauce.
• Make a larger batch of the spice blend and store it in an airtight container for future use in other Moroccan dishes.

Serving advice

Serve the Moroccan-style Chicken Fricassee as a main course accompanied by couscous or crusty bread. Garnish with fresh cilantro or parsley for a vibrant touch.

Presentation advice

Present the Moroccan-style Chicken Fricassee in a deep serving dish, allowing the rich sauce to envelop the chicken pieces. Sprinkle some fresh herbs on top for an appealing pop of color.