Try this Chicken in Moroccan Style W/pickled Lemons and Olives recipe, or contribute your own.
Suggest a better descriptionRub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wipe off the garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture. Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight. To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently. Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or rice pilaf and a bowl of extra pickled lemons. Pickled lemons: These keep for months in the refrigerator and are worth making in quantity. 6 lemons vegetable oil coarse salt Slice the lemons about 1/4 inch thick, peel and all, put in a colander, sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl for 24 hours, until limp, with most of the juice drawn out. Wash off salt. Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (907g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3380 | ||
Calories from Fat: 3369 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 374.4g | 499 % | |
Saturated Fat 53.4g | 267 % | |
Monounsaturated Fat 218.9g | ||
Polyunsanturated Fat 93.9g | ||
Cholesterol 122mg | 38 % | |
Sodium 16143.8mg | 557 % | |
Potassium 368.2mg | 10 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 12.8g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3380
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