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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Moroccan Chicken with Preserved Lemons Category Main Dish Total Hits 653 Rating | voted : 0 times The Recipe Ingredients 4 pound chicken, legs, breast, and thighs, cut in 8 parts 2 tablespoon lemon juice 1 salt, to taste 1 pepper, to taste 1 teaspoon saffron 1 teaspoon ginger root, grated 3 each onions, finely chopped 1 each garlic, clove, minced 1 tablespoon cumin powder 1 tablespoon coriander seeds, ground 2 cup chicken stock, preferably homemade 12 each olives, green, pitted, sliced 1 tablespoon paprika 1 each lemon 3 tablespoon olive oil Directions: Season chicken with salt and lemon. Chill 6 hours. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pieces in the oil. Stir in onions and spice mixture and turn chicken pieces to coat well. Add chicken stock and cook over moderate heat turning pieces often. Remove breast parts after 20 minutes. Continue cooking the rest of the chicken another 25 minutes. Return breast to pan. Add lemon rind very thinly sliced and olives. Cook 5 to 10 minutes. Correct seasonings. Serve with white rice or couscous with chickpeas and a salad.

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