Cooking and eating festive food will be one of the few options while we celebrate Eid no matter where we live around the world this year.
Like so many others, I’m also planning on doing so – practicing “social distancing” while maintaining my sense of optimism and gratitude during these surreal times. Eid has unique significance both culturally and religiously, and cooking something delectable on this occasion is a source of joy and meaning. It bonds us with family and is something to be grateful for, particularly while we are endeavoring to stay safe, healthy, and sane.
In these unusual times, we still need to enjoy Eid, regardless of the situation we are in or how this year Eid is going to be so different from what we are used to. Obsessing and worrying about the difficult conditions which are impacting every aspect of life can be stressful. Instead we should make positive choices, keeping in mind that while we cannot control everything, we need to adapt and find balance in order to manifest genuine happiness on the special day of Eid.
With this happy mindset, I prepared Moroccan-style chicken with olives and herbs.
Ingredients:
- 6 chicken thighs, skinless
- ½ cup fresh parsley, finely chopped
- 6-8 green olives
- ½ cup fresh dill
- 1 cup red onions, finely chopped
- 3-4 cloves fresh garlic, crushed
- 1 teaspoon caraway seeds
- 1 teaspoon turmeric powder
- 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)
- 1 teaspoon black pepper, crushed
- 2-3 green chilies, small size, finely chopped
- A pinch of saffron threads (crush and soak the threads of saffron in 1 tablespoon of warm water for 15 – 20 minutes for flavor)
- 3 tablespoons lime juice (2 tablespoons for a marinade, and 1 tablespoon for cooking)
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- Salt according to taste
Method:
Rinse the chicken thighs in cold water and pat them dry with a paper towel. Generously coat the chicken in fresh lime juice and season with salt. Set aside for 30 minutes in the refrigerator.
Tip: This process helps in keeping the chicken moist.
Heat olive oil in a large heavy skillet pot over medium heat and add onions. Cook the onions until they are softened, but not translucent or golden brown. Add crushed garlic, and sauté for a few minutes until fragrant. Then add caraway seeds, turmeric, roasted combination of spice powder, parsley, dill, and salt, with half cup of water. Stir rapidly for about a few minutes until the mixture has thickened and the oil separates. Add the chicken thigh pieces, letting them simmer for a few minutes, and allowing the spices to be completely infused. Add lime juice, olives, saffron, and salt with two cups of water, and bring to a boil. Reduce the heat and cook for about 20-25 minutes until the chicken is tender and 1 cup of gravy is left.
When the chicken is tender, separate it from the gravy and set aside to broil. Then cook the remaining gravy further with honey over low heat, stirring continuously for a few minutes until the gravy has thickened. Sprinkle crushed black pepper and adjust the salt.
Tip: In case the gravy is too thick add water to adjust the consistency.
Assembling:
Broil the chicken thighs for 2-3 minutes to roast. Transfer the roasted chicken into a serving dish, carefully pour the gravy on top, and garnish with sautéed cherry tomatoes and dill. Finally add a dash of extra-virgin olive oil on top and serve warm.