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Moroccan Chicken

(recipe, Carrie Floyd)

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My friend Carrie is a wonderful and generous cook. She has been known more than once to leave dinner on the porch or invite herself over to cook dinner for my family. Carrie's Moroccan stew yields a delicious sauce, mandating something to sop it up — potatoes in the stew, or bread, rice, or couscous served on the side.


  1. 6 to 8 chicken thighs, skinless
  2. 1 piece (2 inches) fresh ginger, peeled and freshly chopped
  3. 6 garlic cloves, chopped
  4. 4 Tbsp. olive or canola oil
  5. 2 Tbsp. turmeric
  6. 1 tsp. saffron, crumbled
  7. 1 onion, chopped
  8. 2 bay leaves
  9. 1 preserved lemon, salt rinsed off, pulp and seeds removed and discarded, cut into slivers
  10. ½ cup green olives
  11. 2 cups potatoes, peeled and cut into discs or chunks (optional)


  1. Place the first six ingredients in a large, heavy pot. Bring to a simmer over medium heat and cook, uncovered, for about 15 minutes. Stir often to prevent sticking, and resist the temptation to add water or other liquid; the chicken will stew in its own juices.
  2. Add the chopped onion, bay leaves, preserved lemon, and olives. Cover and cook until the chicken is cooked through, 20 to 30 minutes. If using potatoes, add them to the pot during the last 20 minutes of cooking; at this point you might want to add a little water to make the dish more brothy.


If you don't have a stash of Preserved Lemons, you can find them at specialty food stores. If possible, purchase "cracked" green olives in the bulk olive section of the market. For this recipe, you want to be sure to avoid olives stuffed with garlic, pimentos, anchovies, etc.