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Moroccan Chicken with Preserved Lemons by Vernalisa

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  • Moroccan Chicken with Preserved Lemons by Vernalisa

    VernaAlisa
    Posted January 12, 2006 07:25 AM

    Moroccan Chicken with Preserved Lemons
    you will love this one vernalisa

    Sautéing the chicken in aromatic spices gives it a wonderful flavor, and then the long slow braise in liquid makes it fall-of-the-bone tender and simply mouth-watering. If you have a big oven-proof pot with a tight lid like a Dutch oven, this whole recipe can be done using that one pot. If not, do all the sautéing in a skillet. Heat up chicken stock in a saucepan. Then combine chicken, stock and all the other ingredients in a deep baking dish, cover tightly with foil and bake.
    Sides: couscous

    Serves 4-6

    Ingredients Directions
    1 Tbsp paprika
    2 tsp cumin
    2 tsp cinnamon
    2 tsp cardamom
    1 tsp coriander
    1 Tbsp kosher salt
    1/4 tsp black pepper

    8 chicken thighs with skin and bones Mix all spices and rub into chicken on both sides. Heat a large oven-proof pot (like a Dutch oven) over medium-high heat. Sauté chicken on skin side until golden brown, flip and sauté on the other side until browned. Remove and set aside.

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    1 Tbsp olive oil
    2 yellow onions, sliced
    1/2 tsp salt Preheat oven to 325F.

    If spices burned, wipe the pot clean.

    Set the pot over medium heat, add oil and onions and cook stirring occasionally until onions are soft and golden brown, 6-8 minutes.

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    3 garlic cloves, chopped
    Add garlic, and cook until fragrant, 2-3 minutes.

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    1 preserved lemon thinly sliced
    (or zest of 2 lemons plus juice of 1/2 lemon)
    1 tsp chopped rosemary
    4 cups chicken stock Return chicken to pot, add preserved lemon (or lemon zest and juice), rosemary, and chicken stock. Chicken stock should cover the chicken. If you don't have enough stock, add some water. Turn up heat, and bring to a simmer. Taste and add salt if needed.

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    1 cup mixed dried fruit
    (such as apricots, prunes, raisins, cranberries) Add fruit to the pot and mix. Cover the pot, and put in the oven for 1 1/2 - 2 hours until chicken is "fall of the bone" tender.

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    Chopped cilantro for garnish Sprinkle with chopped cilantro and serve.

    Note: This dish can be cooked up to 3 days ahead of time. After removing chicken from the oven, wait for it to cool completely and refrigerate for up to 3 days or freeze. I usually skim the fat off the top after it solidifies in the fridge before reheating the chicken in the oven or on the stove top. Don't add cilantro until serving.
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