Moroccan lemon chicken and green olives
Chicken slow-cooked with lemon wedges, saffron and green olives is transformed into a delicious shredded stew. Serve with pita bread, hummus and tabbouleh.
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Cooking tools:
- Food processor
- Dutch oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Serving platter
Ingredients
- Pinch of saffron threads
- 1/3 cup olive oil
- 1 red onion, sliced
- 3 cloves garlic, minced
- Small handful of parsley, finely chopped
- Small handful of cilantro, finely chopped
- 3 pounds boneless, skinless chicken thighs
- 2 lemons, each cut into 8 wedges
- 1/2 cup green olives
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