Moroccan Lemon Chicken
A lemon chicken dish cooked with preserved lemons for a more pungent lemon flavor."Very, very easy. I added a can of chickpeas which stretched the dish a bit further and a big handful of coriander at the end for some more freshness and the whole family really enjoyed the dish. Will make it again- looks quite impressive but it is so, so simple!" - Veda6
Yield: 4 Ready in 1 hours, 45 minutes
favorite of 58 people 46 people want to try
Verified by stevemur
|1 tablespoonolive oil|
|1 largeonion; thinly sliced|
|2 clovesGarlic; chopped|
|1 wholechicken; cut into 8 serving pieces|
|1 teaspoonground turmeric|
|1 tablespoonfresh cilantro; chopped|
|1 1/2 cupschicken stock|
|1 preserved lemon; rinsed and softened skin cut into slivers|
|1 teaspoonkosher salt|
|1/2 teaspoonfreshly ground pepper|
|1 tablespooncilantro; fresh chopped to garnish|
Moroccan Lemon Chicken Preparation
Heat the oil in the bottom of a tagine or a large Dutch oven. Saute the onion and garlic over moderate heat until onion is translucent and soft, about 5 minutes. Either move to side of pan or set aside while browning chicken pieces.
Raise the heat, add the chicken pieces, and brown evenly turning often. Add the turmeric, cilantro, chicken stock, salt, pepper and bring to a simmer.
Meanwhile rinse the pieces of lemon in cold running water and with a sharp chef knife trim the flesh and white pith of the lemon and discard. Cut the softened rind into thin strips and stir into the chicken. Return the onion and garlic to the chicken if previously set aside.
Cover and cook very slowly for about 90 minutes. Remove lid and if necessary, boil rapidly to reduce and thicken.
Garnish with fresh cilantro before serving with couscous.
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