This dish get it's unique flavor from preserved lemons, a tart, savory and salty ingredient that enhances fish, meat vegetables and dressings.
Moroccan Chicken with Preserved Lemon
INGREDIENTS
Serves 4 to 6
2 tablespoons olive oil
4 large onions (about 800g), chopped
3 cloves garlic
1 whole chicken cut into pieces or 1 -2 lbs. chicken legs and thighs
1 tablespoon finely chopped garlic (about 4 cloves)
1 teaspoon ground ginger
1 teaspoon salt or more to taste
¼ ground black pepper
A generous pinch saffron
2 medium sized preserved lemons
1 cup olives
METHOD
Brown the chicken in a large casserole. Depending on the size of your casserole, you may need to do this in batches.
Remove chicken from casserole and sauté the onions and garlic, adding more olive oil if needed.
Place the chicken back into the casserole with garlic, ground ginger, salt and pepper.
Pour a cup of water into the casserole. . Bring to the boil and cover with a lid over medium-low heat. Leave until the chicken is cooked, about 30 min.
Meanwhile, Slice the presered lemon.
10 minutes before serving, add the preserved lemon and the olives to the casserole. Let the sauce reduce to the desired thickness.
Serve hot and enjoy with a side of rice, couscous or bread.
Comments