Morrocan Chicken with Preserved Lemons

6 Servings

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Morrocan Chicken with Preserved Lemons Ingredients

1 4-lb chicken; legs, breast,	1 tb Cumin powder
2 tb Lemon juice	1 tb Coriander seeds; ground
Salt and pepper; to taste	2 c Chicken stock; preferably
1 ts Saffron	12 Pitted green olives; sliced
1 ts Grated ginger root	1 tb Paprika
3 Onions; chopped finely	1 Preserve lemon
1 Clove garlic; minced	3 tb Olive oil

Instructions for Morrocan Chicken with Preserved Lemons

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 - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Jul 22, 1997

Main Ingredient: ChickenCuisine: Uncategorized