Moroccan Chicken Stew
8,7 / 10
1 Cutting board, 1 Large knife, 1 Skillet, 1 Small plate, 1 Kitchen scale, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer mit Knethaken, 1 Rolling pin, 2 Baking sheets, 1 Parchment paper, 1 Cookie cutter (Herz, 4 cm Ø), 2 große Wire racks, 1 Small pot, 3 kleine Bowls aus Metall, 3 kleine Freezer bags, 1 Kitchen shears
Heat the oil in a large pan and brown the chicken pieces on all sides. Remove the chicken from the pan and set aside.
Fry the onion in the pan until soft but not brown then add the garlic and ginger and cook for 2 minutes.
Return the chicken to the pan, add the saffron, honey and about 250 ml/1 cup water. Bring to a boil then turn the heat down, add the lemons and simmer for about 30 minutes or until the chicken is cooked through.
Stir in the olives and coriander, season with salt and pepper and serve.