One Pot Morrocan Olive Chicken
- Yield 4 to 6 servings
- Prep 15 minutes
- Cook 70 minutes
- 1/4 cup canola oil
- 4 pounds chicken thighs, skin removed
- 1 pound sweet white onions, halved and thinly sliced
- 2 stalks celery, chopped
- 1 tablespoon grated fresh ginger, or 2 tsp dried
- 3 cloves garlic, minced
- 2 teaspoons turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 cup white wine
- 12 ounces 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.