Lemony Olive Pargiot

Olive chicken goes way back in my family. Its my grandmother’s signature dish. It was always traditionally made with drumsticks but i wanted to try it with pargiot and it came out just as amazing!

• 3 cups pitted olives

• 1/2 of a full preserved lemon

• 1 tomato, diced

• 4 garlic cloves, sliced

• 3 tbsp oil

• 1 cup cilantro, chopped

• 1 1/2 tsp paprika

• 1 tsp turmeric

• 1/2 tsp salt

• 1 cup water

• 6-8 pargiot

• More chopped cilantro (optional)

DIRECTIONS:

1. Start by adding your olives, tomato, garlic, oil and cilantro into a large dutch oven. Saute for a few minutes then add in your spices.

2. Add water. Bring to a boil then simmer on low for 15-20 minutes. You want the olives to soften a little before adding in your chicken.

3. Add your pargiot and make sure to baste with the sauce.

4. Cover the pot and cook an additional 30-35 minutes. At this point you need to preheat your oven to 400 F.

5. Once done cooking, transfer to the oven uncovered to give the dish a golden look.

6. Sprinkle more cilantro and serve!

For full video, click here.

Enjoy,

Guila