Ingredients
-
2
-
3 - 4
-
1
-
1
-
1
-
1
-
1
-
2
-
3/4
-
1 1/2
-
3
-
1
-
5 1/2
-
-
Directions
Lemon Chicken With Cilantro and Olives (Poulet M’charmel), From the North African Kitchen, I made this using my tagine I cut back the amount of oil to 1/4 cup & used only 2 lbs of chicken I served over white rice Made for Fall PAC 2008, From the North African Kitchen
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Steps
|
1
Done
|
Mix Onion, Half the Cilantro and Parsley, the Spices, Salt and Half the Lemon Juice and Olive Oil. Dilute With Water to Make a Sauce. |
|
2
Done
|
Rub Some of the Sauce Over the Outside of the Chicken. |
|
3
Done
|
Place Chicken in a Large Cooking Pan. |
|
4
Done
|
Pour the Rest of the Mixture Around the Meat, Cover and Simmer Over Medium Heat For 30 to 45 Minutes. Turn Occasionally and Add More Water If Necessary. |
|
5
Done
|
When Chicked Cooked Through, Add the Remaining Cilantro and Parsley and Pour Over the Remaining Lemon Juice. Leave to Simmer Hard For a Few More Minutes to Thicken the Sauce. |
|
6
Done
|
Arrange Chicken on a Dish and Garnish With Slices of Preserved Lemon and Olives. |
