Chicken with Green Olives (a classic Moroccan chicken sauté)

cooking.nytimes.com

"When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece. The conversation occasionally includes the Middle East, but rarely North Africa. The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts. The dish here, a classic Moroccan chicken sauté, is astonishing for its complexity, even in this relatively elementary form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.

Featured in: The Minimalist; For Chicken, A Simple Sauté Out Of Africa."
MARK BITTMAN
YIELD: 4 servings
TIME: 45 minutes

2 tablespoons extra virgin olive oil

3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed

Salt and pepper to taste

1 large onion, chopped

2 teaspoons peeled and minced ginger

1 1-inch cinnamon stick, or ¼ teaspoon ground cinnamon

1 tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon paprika

2 cups chicken stock or water

1 ½ cups green olives, drained and pitted

Lemon juice to taste

Chopped cilantro leaves for garnish

Directions at cooking.nytimes.com

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