Moroccan Chicken With Preserved Lemon Rinds Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelMedium
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 fryer chickens (3 pounds each), skinned and cut into serving pieces | ||
| Water | 4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| 3 medium onions, coarsely chopped | ||
| Cilantro | 1 Cup (16 tbs), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Ground cumin | 4 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Saffron | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 Preserved Lemon Rinds, 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.
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.
Chef
