Side Pannel
Moroccan Chicken [With Pickled Lemons And
Moroccan Chicken [With Pickled Lemons And
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 6 lb Chicken, cut in serving
- -piece
- 2 tb Coarse salt
- 7 Garlic clove
- 1 c Vegetable oil
- 2 ts Ginger
- 1 ts Turmeric
- 1 ts Black pepper
- 1 pn Saffron
- 3 lg Onion, grated
- 4 tb Butter
- 2 c Chicken broth
- 1 c Olives, pref Greek Kalamata
- 8 sl Pickled lemon
Directions
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic
cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wip
off the garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and
rub the chicken pieces with this mixture. Put them in a large bowl with any
remaining oil mixture and marinate, covered and refrigerated for 8 hours or
overnight. To cook, put the chicken in a large pot with the onion,
remaining garlic, coarsely chopped, butter, chicken broth and 2 cups water.
Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly
boil the liquid down to a thick rich sauce, stirring frequently. Add the
olives and pickled lemon slices, replace chicken, and reheat in the sauce.
Serve with couscous or rice pilaf and a bowl of extra pickled lemons. To
pickle lemons: 6 lemons vegetable oil coarse salt Sprinkle the lemons about
1/4" thick, peel and all, put in colander, sprinkle heavily with salt.
Cover with plastc wrap and drain over a bowl for 24 hours, until limp, with
most of the juice drawn out. Wash off salt. Pack the lemon slices into a 1
quart jar, sprinkling them with about 2 T more salt. Fill the jar with
vegetable oil. Cover the jar with lid and let lemons stand from 1 to 3
weeks, by which time they will be soft, mellow and not at all bitter. Keep
pickled lemons for months in the refrigerator.
cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wip
off the garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and
rub the chicken pieces with this mixture. Put them in a large bowl with any
remaining oil mixture and marinate, covered and refrigerated for 8 hours or
overnight. To cook, put the chicken in a large pot with the onion,
remaining garlic, coarsely chopped, butter, chicken broth and 2 cups water.
Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly
boil the liquid down to a thick rich sauce, stirring frequently. Add the
olives and pickled lemon slices, replace chicken, and reheat in the sauce.
Serve with couscous or rice pilaf and a bowl of extra pickled lemons. To
pickle lemons: 6 lemons vegetable oil coarse salt Sprinkle the lemons about
1/4" thick, peel and all, put in colander, sprinkle heavily with salt.
Cover with plastc wrap and drain over a bowl for 24 hours, until limp, with
most of the juice drawn out. Wash off salt. Pack the lemon slices into a 1
quart jar, sprinkling them with about 2 T more salt. Fill the jar with
vegetable oil. Cover the jar with lid and let lemons stand from 1 to 3
weeks, by which time they will be soft, mellow and not at all bitter. Keep
pickled lemons for months in the refrigerator.
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