moroccan chicken with lemon rinds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup olive oil2 fryer chickens (3 pounds each) skinned and cut into serving peices4 cups water4 garlic cloves, minced3 large onions, coarsely chopped1 cup chopped fresh cilantro1 cup chopped fresh parsley4 teaspoons ground cumin1 teaspoon ground ginger1/2 teaspoon saffron1/2 teaspoon salt2 lemon rinds, thinly sliced
Heat the olive oil in a dutch oven or a large pot with lid. Add the chicken peices and brown on both sides over high heat.
pour in water. add the garlic, onions, cilantro, parsley, cumin, ginger, saffron, and salt. Lower the heat, cover, and simmer for 1 hour.
Remove the chicken pieces, reserving them on a platter. Turn the heat back up to the high until the liquid boils and reduce by one third. Add the lemon rinds and reduce the heat. Place the chicken peices back in the sauce to reheat.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYMOSS.
pour in water. add the garlic, onions, cilantro, parsley, cumin, ginger, saffron, and salt. Lower the heat, cover, and simmer for 1 hour.
Remove the chicken pieces, reserving them on a platter. Turn the heat back up to the high until the liquid boils and reduce by one third. Add the lemon rinds and reduce the heat. Place the chicken peices back in the sauce to reheat.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYMOSS.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 9.7 g
- Cholesterol: 44.5 mg
- Sodium: 188.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.5 g
- Protein: 17.3 g
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