Take-Out Moroccan Chicken With Preserved Lemons and Green Olives
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 8 pieces preserved lemons (see related recipe)
- 1 whole chicken, quartered
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon ground ginger
- 1⁄2 teaspoon sweet Hungarian paprika
- 1⁄4 teaspoon turmeric
- 1 pinch saffron
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup chicken stock
- 16 green olives, pitted and halved
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped flat leaf parsley
- 2 tablespoons finely chopped fresh cilantro
directions
- Prepare the preserved lemons as directed in the recipe.
- Pat the chicken dry, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch saute pan set over moderately high heat. Saute the chicken until golden brown, about 3 minutes on each side. Transfer the chicken to a plate and keep warm, covered.
- Add the remaining tablespoon of oil to the pan and reduce the heat to medium. Add the onion and garlic and cook for 3 to 4 minutes. Add the ginger, paprika, turmeric, saffron, and 1/4 teaspoon pepper and cook for 1 minute, stirring.
- Add the chicken and stock to the pan, reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.
- Scrape the pulp from the preserved lemons, and discard or reserve for another use. Cut the lemon rind into slivers and add to the chicken, along with the olives.
- Cook for 5 minutes, uncovered.
- Transfer the chicken to a serving dish and spoon the olives and lemons around them. Add the lemon juice, taste for seasoning, and add more salt if necessary.
- Pour the sauce over the chicken. Sprinkle with the parsley and cilantro and serve.
- Make ahead: This dish can be made up to 2 days ahead and kept covered in the refrigerator. Reheat on the stove over low heat until warmed through.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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