Tuesday, October 25, 2011

Moroccan Chicken with Lemon and Olives

Serves 4 
3 - 3  1/2 pounds chicken on bone
1 onion, chopped
2 garlic cloves, crushed or minced
2 t paprika
1 t ginger
1/2 t ground cumin
1/4 t ground turmeric
4 T fresh cilantro, chopped
1 t salt
1/2 t freshly ground black pepper
1/4 cup olive oil
4 T fresh flat-leaf (Italian) parsley, chopped
1 - 1 1/2 cups water
peel from preserved lemon, cut into narrow strips
1 cup green olives, pitted
juice of 1-2 lemons

1.  In a large pan over medium heat, combine chicken, onion, garlic, paprika, ginger, cumin, turmeric, parsley, salt, pepper and oil. Warm, gradually stir ingredients in oil for a few minutes, then add water to cover the chicken. Bring to a boil, reduce heat and simmer uncovered, occasionally turning the chicken in the sauce till almost tender, 30-40 minutes.
2.  Add preserved lemon, olives and lemon juice and continue to cook until the chicken is very tender, about 15 minutes longer. Taste and adjust the seasonings. If sauce is too runny, remove chicken and reduce sauce over high heat.  

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