Moroccan Chicken 06 – African Recipes

Recipe ingredients and directions:

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.

Category: African Recipes