🫙 From the Spice Rack
Moroccan Chicken with Preserved Lemons
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...
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Ingredients8 items
Ingredients
- onion, approx
- garlic, approx
- chicken, approx
- salt, approx
- oil, approx
- rice, approx
- lemon, approx
- pepper, approx
Directions
- 1
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 teaspoo
- 2
Chill 6 hours
- 3
Process all the spices, along with the ginger and garlic in a food processor
- 4
Brown chicken pieces in the oil
- 5
Stir in onions and spice mixture and turn chicken pieces to coat well
- 6
Add chicken stock and cook over moderate heat turning pieces often
- 7
Remove breast parts after 20 minutes
- 8
Continue cooking the rest of the chicken another 25 minutes