Moroccan Chicken With Preserved Lemons And Olives
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Moroccan Chicken With Preserved Lemons And Olives
  Moroccan    Chicken  
Last updated 6/12/2012 1:00:06 AM. Recipe ID 23140. Report a problem with this recipe.
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      Title: Moroccan chicken with preserved lemons and olives
      Yield: 4 Servings
      5    To 6 pounds chicken,
           Preferably small chickens
           Weighing no more than 2 or
  2 1/2    Pounds, including livers and
      1    Lemon, cut into quarters
           Handful of fine sea salt
    1/2 c  Minced cilantro
    1/2 c  Minced flat-leaf parsley
      2 tb Minced garlic
      1 tb Ground ginger
           Freshly ground black pepper
           To taste
    1/4 ts Saffron threads
      2    Whole preserved lemons
    1/4 c  Water
    1/2 c  Extra-virgin olive oil
      4 md Onions, halved and very
           Thinly sliced
      1 tb Sweet paprika
      1 tb Unsalted butter (optional)
      1 c  Best-quality black or violet
  Remove all traces of fat and any fibers from the chickens. Rinse
  thoroughly, inside and out, in cool running water. Rub them all over,
  inside and out, with lemon quarters, being sure to rub between the
  skin and flesh of the breasts. Rub salt all over the chickens. Set
  aside in a cool place to drain for at least 30 minutes or refrigerate
  the chickens covered, overnight. Trim any greenish spots off the
  livers and pull away and discard giblet linings. When you=re ready to
  cook, rinse the chickens again in cool running water and pat them dry
  with paper towels. Set aside.
  In a heavy pot or kettle large enough to hold all the chickens, mix
  the cilantro, parsley, garlic, ginger and pepper. Crumble the saffron
  into the herbs. Cut one of the preserved lemons into small pieces and
  add to the mixture along with the water.
  Mix the seasoning all together well, then put the chickens into the
  pot and use your hands to rub them all over, inside and out, with the
  seasoning sauce. Add the giblets to the middle of the pot, pour the
  olive oil over, and set the kettle on very low heat. As the chicken
  begins to sizzle in the sauce, add the onions and shake the pan to
  distribute evenly around the birds. Cover the pan and cook very
  slowly until the chickens are thoroughly cooked and the onions have
  almost disintegrated into the sauce. After 30 minutes of cooking, add
  the livers to the pot, together with the paprika, shaking the kettle
  to distribute the paprika in the sauce. Total cooking time will be 1
  1/2 to 2 hours.
  When the chickens are thoroughly cooked, remove them from the sauce.
  Cut whole chickens into halves or quarters and arrange them on a warm
  platter. Take the gizzards and hearts out of the sauce, cut them into
  small bits, and stir them back in. Using a fork, coarsely crush the
  livers in sauce. Sauce should be quite thick; if it seems too thin,
  let it boil down, stirring frequently, until it is the right
  consistency. Add the butter if desired and the olives. Swirl the pan
  to distribute the olives and emulsify the sauce. Pour the sauce over
  the chickens on the platter and garnish with strips of peel from the
  second preserved lemon. (If you are not using preserved lemons,
  garnish the chickens with grated lemon zest).
  Yield: 4 servings

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Recipe ID 23140 (Apr 03, 2005)

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