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Moroccan Chicken Olive Stew 1
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Moroccan Chicken Olive Stew

Author Muna Kenny

Ingredients

  • 3 chicken quarters with skin
  • 1 large onion. Half of it minced and the other half sliced thinly
  • 1 ½ teaspoon ghee
  • 1 tablespoon olive oil
  • 2 tablespoon chopped parsley
  • 3 garlic cloves minced
  • 1 ½ teaspoon turmeric powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon ginger powder
  • 1 ½ teaspoon salt
  • 1 cup water
  • ½ cup pitted olives black or green

Instructions

  • In a bowl mix all the ingredients well except the thinly sliced onion, olives, and water.
  • Add the sliced onion to the pressure cooker and place the chicken on top.
  • Add the water and cover the pressure cooker.
  • Place the pressure cooker in the microwave and cook for 23 minutes.
  • Allow the pressure cooker to release all the pressure naturally.
  • Open the pressure cooker and add the olives. Serve hot.
  • **If you don’t have a microwave pressure cooker, marinade the chicken for at least two hours or overnight. Follow all the steps using a regular pan and cooking on stove top. Cover and cook on medium heat for 2 hours.