Moroccan chicken
Author: asi benizry // Category:
Moroccan Chicken with Lemon and Olives
Ingredients:
2 teaspoons paprika1 teaspoon ground cumin1 teaspoon ground ginger1 teaspoon tumeric1/2 teaspoon cinnamon1/4 teaspoon freshly ground pepper
2 Tbsp olive oil1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)Salt
3 cloves garlic, minced1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips1 cup green olives, pitted1/2 cup water1/2 cup raisins
1/4 cup chopped fresh cilantro1/4 cup chopped fresh flat-leaf parsley
Method:
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serves 4 to 6. Serve with couscous, rice, or rice pilaf.
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