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LOCATION: Recipes >> African >> Moroccan Chicken 04

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Moroccan Chicken (Djej Mqualli )
Serves 4

1 chicken including the liver, about 3 lbs.
1/2 teaspoon ginger
1 1/2 teaspoons cinnamon
large pinch of turmeric
Salt to taste
White pepper to taste
2-3 garlic cloves
3 tablespoons veg. oil
l large onion, finely chopped
large bunch parsley, finely chopped
large bunch cilantro, finely chopped
Peel of 1 preserved lemon or 2 preserved limes rinsed and cut into pieces
2 oz pinky-green or brown olives, soaked in a change of water for 1 hour

Clean the chicken. Put the ginger, cinnamon, turmeric, a pinch of
salt and pepper in a large pan with about 5 cups of water and the
oil. Stir well, and then add the chicken with the liver plus the
rest of the ingredients except the preserved fruit and olives.
Cover and cook for 45 minutes, turning it over occasionally and
adding more water if necessary. Then add the fruit peel and olives
and cook a further 15 minutes or until the meat comes away from
the bone. Remove the liver, mash it, return it to the pan to
thicken the sauce. The sauce should be thick, but not dry.

Transfer the chicken to a serving plate and pour the sauce over
the top. Serve hot


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