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

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