Moroccan Chicken Smothered in Olives

Page 482

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Reviews

Not as tasty as I expected for some reason.
- I didn't brine the meat, nevertheless the thighs were quite good, tender and tasty. They, and the whole recipe, needed salt, since there was no other source of it. (My chicken stock was homemade and I usually don't add salt.)
- I thought the onions had a sweet taste that didn't blend well. Maybe browning them a bit first would help?
- Without the brining, pretty easy to do, and done well within an hour.
- Think I would halve the olives next time, making an easier bite.
This must be pretty lowfat as written, since there's not added fat.

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