MORROCAN CHICKEN WITH PRESERVED LEMONS AND OLIVES
INGREDIENTS
spice mix
3/4 tsp cinnamon
1 tsp black pepper
1 tsp cuman
1tsp paprika
1 tsp red pepper flakes
1/4 tsp ground cloves
chicken (either a while chicken cut up or 6 thighs)
oil
5 cloves garlic
1 tbsp. ginger
handful cilantro stems minced
2 bay leaves
pinch of saffron
salt/pepper
2 medium onions
1 preserved lemon- (inside discarded, and rind sliced into thin pieces)
1/2 cup green olives
1 cup chicken stock
spice mix
3/4 tsp cinnamon
1 tsp black pepper
1 tsp cuman
1tsp paprika
1 tsp red pepper flakes
1/4 tsp ground cloves
chicken (either a while chicken cut up or 6 thighs)
oil
5 cloves garlic
1 tbsp. ginger
handful cilantro stems minced
2 bay leaves
pinch of saffron
salt/pepper
2 medium onions
1 preserved lemon- (inside discarded, and rind sliced into thin pieces)
1/2 cup green olives
1 cup chicken stock
Marinate chicken over night in spice mixture, garlic, cilantro, ginger, bay leaves, saffron and oil.
In a large Dutch oven, heat 2 tbsp. oil. Salt and pepper chicken. Brown the chicken in batches. sauté 2 onions, until they get a caramel color then add chicken stock, preserved lemon (only the peel), olives and any left over marinade. Cook in 375 degree oven for 45 minutes. Serve over rice or couscous.
In a large Dutch oven, heat 2 tbsp. oil. Salt and pepper chicken. Brown the chicken in batches. sauté 2 onions, until they get a caramel color then add chicken stock, preserved lemon (only the peel), olives and any left over marinade. Cook in 375 degree oven for 45 minutes. Serve over rice or couscous.
