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LOCATION: Recipes >> African >> Moroccan Chicken 06

Print this Recipe    Moroccan Chicken 06

Morrocan Chicken with Preserved Lemons

4 lb chicken, legs, breast and thighs, cut in 8 parts
2 tablespoons lemon juice
salt and pepper, to taste
1 teaspoon saffron
1 teaspoon grated ginger root
3 onions, chopped finely
1 clove garlic, minced
1 tablespoon cumin powder
1 tablespoon coriander seeds, ground
2 cups chicken stock, preferably homemade
12 pitted green olives, sliced
1 tablespoon paprika
1 preserved lemon
3 tablespoons olive oil

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.

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