One Pot Morrocan Olive Chicken
- Yield: 4 to 6 servings
- Prep: 15 minutes
- Cook: 70 minutes
- 1/4cup canola oil
- 4pounds chicken thighs, skin removed
- 1pound sweet white onions, halved and thinly sliced
- 2stalks celery, chopped
- 1tablespoon grated fresh ginger, or 2 tsp dried
- 3cloves garlic, minced
- 2teaspoons turmeric
- 1teaspoon salt
- 1/2teaspoon pepper
- 1/2teaspoon cinnamon
- 1/2cup white wine
- 12ounces California Black Ripe Olives, drained and very roughly chopped
Combine all ingredients except, wine and olives, in a large pot over medium heat. Cover and let cook for one hour, stirring occasionally to prevent sticking.
Remove chicken to a plate, cover loosely with foil.
Add wine and stir, scraping up any browned bits.
Reduce heat to medium/low and simmer 5 minutes, until sauce thickens.
Stir in olives. Add chicken and simmer a few minutes to reheat.
Serve over rice or with roasted cauliflower.