1 free-range chicken, cleaned and dried
2 heaping teaspoons nigella seeds, 1 teaspoon crushed, the other left whole
6 tablespoons olive oil
2 onions, peeled and thinly sliced
Pinch of ground ginger
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups (500 ml) water
Several saffron threads
1 bunch fresh coriander leaves (cilantro)
1 large Preserved Lemon, quartered
1 Rub the chicken with 1 teaspoon of crushed nigella seeds. Heat the oil in a pot large enough to fit the chicken. Add the onions, ginger, salt, pepper and chicken. Brown the chicken on all sides over high heat, about 5 minutes. Add the water and saffron and bring to a boil. Add the chopped coriander, the whole nigella seeds, and Preserved Lemon. Cover, reduce the heat and and simmer until the chicken is cooked, about 40 minutes. 2 Transfer the chicken to a serving dish and pour the sauce from the pot over it, ensuring that it is covered with seeds and lemon pieces. Serve hot.
Nigella seeds are very fragrant when crushed. A mortar and pestle works best, but you can also crush them in a bowl with the back of a spoon.
Fragrant Spiced Chicken with Olives :
1 free-range chicken, cleaned, dried and cut into large pieces
4 tablespoons olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
Pinch of ground ginger
Pinch of saffron threads
1 stick cinnamon or 1/2 teaspoon ground cinnamon
1 onion, peeled and thinly sliced
1 tomato, peeled, deseeded and chopped
1 bunch flat-leaf parsley, chopped
1 bunch fresh coriander leaves (cilantro), chopped
4 cloves garlic, whole
2 cups (500 ml) water
1 cup (250 g) pitted olives
1 Preserved Lemon , sliced
1 Heat the oil in a large, heavy pot. Add the chicken, salt, spices, and onion, and cook for 7 minutes, turning the meat to brown it evenly. Add the tomato,herbs, whole garlic cloves and the water and bring to a boil. Reduce the heat and simmer for 45 minutes.
2 When the meat is cooked, take a ladle of stock from the pot and heat it in a small saucepan with the olives and lemon. Reduce the stock for at least five minutes, then remove from the heat. 3 To serve, arrange the chicken on a serving platter, cover with the reduced sauce, olives, and sliced lemon. Serve with fresholy baked Moroccan bread .
Chicken with Eggplant and Fresh Herbs :
1 onion, peeled and thinly sliced
1 free-range chicken, cleaned, dried and cut into 8 pieces
1 cup (250 ml) water
1 whole bulb of garlic, left whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bunch flat-leaf parsley, chopped
1 bunch fresh coriander leaves (cilantro), chopped
Oil for deep-frying
2 lbs (1 kg) globe eggplants, sliced into 3/4 -in (2-cm) rounds, sprinkled with salt and allowed to sweat then dried with paper towels
Garnish
1 Preserved Lemon , sliced
1 Combine the onion, chicken, water, whole bulb of garlic, oil, salt, spices, and herbs in a large pot and bring to a boil. Reduce the heat and simmer, covered, for 45 minutes. 2 Heat the oil in a deep pan and deep-fry the eggplant slices. Remove them and drain on paper towels. Slice the eggplant into thin strips. 3 Arrange the chicken on a serving platter, make a little nest of eggplant strips on top of each piece of chicken, then garnish with slices of Preserved Lemon.
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