Morrocan Chicken with Preserved Lemons

Here is a favorite. * Exported from MasterCook *

Morrocan Chicken with Preserved Lemons

Recipe By : Miriam P. Posvolsky
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 preserve 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.

- - - - - - - - - - - - - - - - - -
ENJOY!