Ingredients
-
8
-
1
-
-
2
-
1
-
4
-
1
-
1/2
-
1/4
-
1
-
1/4
-
1
-
16
-
2
-
2
Directions
Take-Out Moroccan Chicken With Preserved Lemons and Green Olives, Lemons preserved in salt and lemon juice are a common ingredient in many classic Moroccan dishes Preserving them in this fashion captures their essence and enlivens this intricately spiced chicken braise Green olives add further color and interest to a dish that would make a wonderful centerpiece to any Moroccan meal The warm hues and complex flavors make this standout dish perfect for any occasion Note that the preserved lemons need to be made a week in advance That time is not included in the preparation time From the Take-Out Menu Cookbook , Lemons preserved in salt and lemon juice are a common ingredient in many classic Moroccan dishes Preserving them in this fashion captures their essence and enlivens this intricately spiced chicken braise Green olives add further color and interest to a dish that would make a wonderful centerpiece to any Moroccan meal The warm hues and complex flavors make this standout dish perfect for any occasion Note that the preserved lemons need to be made a week in advance That time is not included in the preparation time From the Take-Out Menu Cookbook
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Steps
|
1
Done
|
Prepare the Preserved Lemons as Directed in the Recipe. |
|
2
Done
|
Pat the Chicken Dry, Then Season With Salt and Pepper. Heat 1 Tablespoon of the Oil in a 12-Inch Saute Pan Set Over Moderately High Heat. Saute the Chicken Until Golden Brown, About 3 Minutes on Each Side. Transfer the Chicken to a Plate and Keep Warm, Covered. |
|
3
Done
|
Add the Remaining Tablespoon of Oil to the Pan and Reduce the Heat to Medium. Add the Onion and Garlic and Cook For 3 to 4 Minutes. Add the Ginger, Paprika, Turmeric, Saffron, and 1/4 Teaspoon Pepper and Cook For 1 Minute, Stirring. |
|
4
Done
|
Add the Chicken and Stock to the Pan, Reduce the Heat to Low and Simmer For About 40 Minutes, or Until the Chicken Is Tender. |
|
5
Done
|
Scrape the Pulp from the Preserved Lemons, and Discard or Reserve For Another Use. Cut the Lemon Rind Into Slivers and Add to the Chicken, Along With the Olives. |
|
6
Done
|
Cook For 5 Minutes, Uncovered. |
|
7
Done
|
Transfer the Chicken to a Serving Dish and Spoon the Olives and Lemons Around Them. Add the Lemon Juice, Taste For Seasoning, and Add More Salt If Necessary. |
|
8
Done
|
Pour the Sauce Over the Chicken. Sprinkle With the Parsley and Cilantro and Serve. |
|
9
Done
|
Make Ahead: This Dish Can Be Made Up to 2 Days Ahead and Kept Covered in the Refrigerator. Reheat on the Stove Over Low Heat Until Warmed Through. |
