Morrocan chicken with preserved lemons
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4-lb chicken; legs, breast, and thighs, cut in 8 parts | |
| 2 | tablespoons | Lemon juice |
| Salt and pepper; to taste | ||
| 1 | teaspoon | Saffron |
| 1 | teaspoon | Grated ginger root |
| 3 | Onions; chopped finely | |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Cumin powder |
| 1 | tablespoon | Coriander seeds; ground |
| 2 | cups | Chicken stock; preferably homemade |
| 12 | Pitted green olives; sliced | |
| 1 | tablespoon | Paprika |
| 1 | Preserve lemon | |
| 3 | tablespoons | Olive oil |
Directions
Season chicken with salt and lemon. Chill 6 hours. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pieces in the oil.. Stir in onions and spice mixture and turn chicken pieces to coat well. Add 1 ladle chicken stock and cook over moderate heat turning pieces often. Remove breast parts after 20 minutes. Continue cooking the rest of the chicken another 25 minutes. Return breast to pan. Add lemon rind very thinly sliced and olives. Cook 5 to 10 minutes. Correct seasonings Serve with white rice or couscous with chickpeas and a salad.
Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Jul 22, 1997