moroccan lemon chicken
Moroccan Lemon Chicken 1 small chicken or pieces of breast or thigh 1 tablespoon vegetable oil 1 small onion, grated or finely chopped 1/4 teaspoon saffron 1/4 teaspoon ground ging...
Ingredients
- 1small chicken or pieces of breast or thigh
- 1tablespoonvegetable oil
- 1small onion, grated or finely chopped
- 1/4teaspoonsaffron
- 1/4teaspoonground ginger or 1 tablespoon fresh ginger
- 1/4teaspooncinnamon
- 4ounces salt for each 2 pounds unwaxed lemons
Directions
- 1
Moroccan Lemon Chicken 1 small chicken or pieces of breast or thigh 1 tablespoon vegetable oil 1 small onion, grated or finely chopped 1/4 t
- 2
Half cover with water and simmer gently until chicken is very tender and liquid much reduced — about 1 to 1 1/2 hours
- 3
Throw lemon peel into sauce, cook for a few more minutes and serve
- 4
Lemons Preserved in Salt 4 ounces salt for each 2 pounds unwaxed lemons Cut lemons in quarters, douse in salt and pack into a jar
- 5
Add squeezed juice of several extra lemons
- 6
Press down and weight with a stone so lemons are all below level of the juice that the salted lemons gradually exude
- 7
Leave to soften for 3 weeks to a month
- 8
When you want to use them, cut away and discard the pulp, using just the peel.