You are here

Moroccan Chicken With Preserved Lemon Rinds

Diet.Chef's picture
  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

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: 
Side Dish
Crock Pot
Cook Time: 
60 Minutes

Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6719 Calories from Fat 4212

% Daily Value*

Total Fat 468 g719.8%

Saturated Fat 125.2 g626.2%

Trans Fat 0 g

Cholesterol 2041.1 mg680.4%

Sodium 2984.1 mg124.3%

Total Carbohydrates 83 g27.7%

Dietary Fiber 17 g68%

Sugars 28.3 g

Protein 518 g1036.2%

Vitamin A 238.9% Vitamin C 359.4%

Calcium 72.9% Iron 205.8%

*Based on a 2000 Calorie diet

Moroccan Chicken With Preserved Lemon Rinds Recipe