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Moroccan Chicken with Preserved Lemons

Chicken Tajini with Prunes ( March, 1991 )

1 3 lb chicken
1 tablespoon grated ginger root
2 onions -- chopped
1 teaspoon saffron
1 stick cinnamon
1 tablespoon olive oil
1 tablespoon canola oil
1 tablespoon butter
10 pitted prunes
2 tablespoons sesame seeds
1 orange peel or 1 t orange water
1 teaspoon cumin -- powdered
1 teaspoon coriander -- powdered
salt and pepper -- to taste
1 carrot (optional) -- diced
2 zucchini ( optional ) -- diced
1 cup chicken broth

Cut up chicken in 8 parts ( save back for broth)
Season pieces with salt and pepper, refrigerate 3 hours.
Brown chicken pieces in oils and butter. Transfer to a plate.
Discard half of the fat in the pan and cook onions until translucent.
Stir in ginger, cumin , coriander , saffron, salt and pepper. Cook 2
minutes, stirring.
Return chicken to pan and roll it in the spices to cover. Add carrot.
Simmer covered over low heat for 30 minutes. Stir in zucchini and 1/2
cup chicken broth.
Simmer 30 minutes further, adding more broth as needed.
Add prunes and cook uncovered 10 minutes.

Serve sprinkled with toasted sesame seeds.

Morrocan Chicken with Preserved Lemons

1 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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