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Moroccan Chicken With Preserved Lemon Rinds

Diet.Chef's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Fryer chicken 6 Pound, skinned and cut into serving pieces (2 chickens, 3 pounds each)
  Water 4 Cup (64 tbs)
  Garlic 4 Clove (20 gm), minced
  Onions 3 Medium, coarsely chopped
  Chopped fresh cilantro 1 Cup (16 tbs)
  Chopped fresh parsley 1 Cup (16 tbs)
  Ground cumin 4 Teaspoon
  Ground ginger 1 Teaspoon
  Saffron 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Preserved lemon rind 2 , thinly sliced
Directions

Heat the olive oil in a Dutch oven or a large pot with a lid.
Add the chicken pieces and brown on both sides over high heat.
Pour in the water.
Add the garlic, onions, cilantro, parsley, cumin, ginger, saffron, and salt.
Lower the heat, cover, and simmer for 1 hour.
Remove the chicken pieces, reserving them on a platter.
Turn the heat back up to high until the liquid boils and reduce by one third.
Add the preserved lemon rinds and reduce the heat.
Place the chicken pieces back in the sauce to reheat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
60 Minutes

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