Moroccan Chicken with Preserved Lemon and Olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 whole chicken, skin removed, cut into pieces1 tbsp olive oil2 very large white or yellow onions (1 lb or ½ kg), sliced as thinly as possibleone small handful of fresh cilantro, choppedone small handful of fresh parsley, chopped2 or 3 cloves of garlic, finely chopped or pressed2 teaspoons ginger1 teaspoon pepper1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)1/2 teaspoon salt1/2 teaspoon saffron threads, crumbled (divided - optional)1 handful green or red olives, or mixed1 preserved lemon, quartered and seeds removed
Cook the Chicken
Mix everything except half of the saffron, olives, and lemon in a heavy-bottomed pot or Dutch oven. Cover the pot, and cook the chicken over medium heat, stirring every 10 to 15 minutes, until the chicken is very tender and almost ready to fall off the bones (approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and try not to add water as you cook; the chicken will braise in its own juices.
When the chicken is cooked, remove from bones, transfer it to a plate and cover.
Reduce the Sauce
Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions form a blended mass which separates from the oils.
Squeeze the juice from the preserved lemon into the onion mass & discard the pulp. Chop the rind coarsely, if desired and add to the onion mixture, along with the olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot, and heat through.
Serve the Chicken
Place the chicken on a serving platter, pour the onion sauce over the top, and garnish the top of the chicken with the quartered lemon and some olives.
Great served with couscous or rice pilaf.
Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESSMOMMIE.
Mix everything except half of the saffron, olives, and lemon in a heavy-bottomed pot or Dutch oven. Cover the pot, and cook the chicken over medium heat, stirring every 10 to 15 minutes, until the chicken is very tender and almost ready to fall off the bones (approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and try not to add water as you cook; the chicken will braise in its own juices.
When the chicken is cooked, remove from bones, transfer it to a plate and cover.
Reduce the Sauce
Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions form a blended mass which separates from the oils.
Squeeze the juice from the preserved lemon into the onion mass & discard the pulp. Chop the rind coarsely, if desired and add to the onion mixture, along with the olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot, and heat through.
Serve the Chicken
Place the chicken on a serving platter, pour the onion sauce over the top, and garnish the top of the chicken with the quartered lemon and some olives.
Great served with couscous or rice pilaf.
Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESSMOMMIE.
Nutritional Info Amount Per Serving
- Calories: 94.3
- Total Fat: 3.3 g
- Cholesterol: 31.4 mg
- Sodium: 228.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.7 g
- Protein: 11.0 g
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