Moroccan Chicken With Preserved Lemon Rinds
|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|
|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.