Chicken with Olives - Moroccan Tajine Recipe - cookingwithalia.com

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How to make one of the staples of Moroccan cuisine: Chicken with Olives

Category:

Howto & Style

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• tagine
• cooking
• with
• alia
• morocco
• moroccan
• ramadan
• chicken
• olives
• recipe
• ramzan
• tajine
• show
• maroc
• food
• cookingwithalia.com

[shadeofme12]

Hi Thalia! Thank you for the recipe - I have a question (Sorry if I am bothering you :() But I would like to cook this recipe for 1 person only as I am a student living alone. How do you transform these measurements into 1 portion? Much appreciated for any help!!

[cookingwithalia]

@shadeofme12 you can just cut all the ingredients by half. or better, just cook the whole thing, and put some of it in containers that you seal very well and put it in the freezer (so you can eat it later in the week!)

[cookingwithalia]

@shadeofme12 yes, half the ingredients for half a chicken (then you can also taste and adjust the spices to your taste). and yes you can replace the chicken with just chicken breast :-)

[MrChitownstorm]

Hello alia, tried some of your receipes and loved them.....had no idea how tasty and good morrocan food was. I have a questian however about saffron i recently purchased. When advised to use a teaspoon, do i leave it in the strands form,or do i mash with a spoon till i get whatever measurement called 4, or do i add water and turn it into liquid. I hope u can help lol, thank -u for taking time to share all your talent in morrocan cooking. MrChi-Townstorm

[cookingwithalia]

@MrChitownstorm

Actually, the saffron I am using in this recipe is 'synthetic saffron' as we call it in morocco - since saffron is very expensive we often use the 'synthetic saffron' which is an orange powder with saffron taste. You can replace it with turmeric powder. So the saffron you bought (strands form) is the real deal, and you should only use a small pinch (around 5-8 threads) when cooking - you can check out other videos where I use the 'real saffron'.

[Taylen2009]

so if I use the preserved lemons on how you show in your video on "preserved lemons" since they are bigger than moroccan preserved lemons how many do I use in this chicken recipe? thank you!!!

[cookingwithalia]

you just use few slices, like a quarter of a lemon. and you only use the pulp, as the skin can make the sauce bitter. but you can decorate with the skin. hope this helps :-)

[simobk]

@bright2light thx a lot, but this comment is more than a year old, I might be mistaken but I think the link wasn't there back then :)

[bright2light]

@simobk you can click on the link the provides and it has all the ingredients!

[bright2light]

@yvell I put onions in the food processor and it saves my tears! :)

[bright2light]

I made this dish last night and it was a hit. At the beginning it did not look good and I was not sure if it will taste good. Taking skin off of the chicken was horrible .But the final result turned out real good! My sister could not stop and she is not a big eater in general. I will make it tonight again. It is just too good!!! :)

[Paradise6261]

Good delicous food' THANKS FOR THE VIDEOS

[MandiFoodie]

I'm going to make this today.

I KNOW it's going to be good!

[shadeofme12]

@cookingwithalia Thank you! But I am not a fan of eating in later days except if it is a stew (it gets better as it is preserved). Are you sure about halfing all the ingredients? And what about the full chicken? Can I just substitute it with a chicken breast?