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Moroccan Chicken with Preserved Lemon and Olives

Moroccan Chicken with Preserved Lemon and Olives recipe, brought to you by MiNDFOOD.

Moroccan Chicken with Preserved Lemon and Olives

Serves 4

1 x 1.5kg free-range chicken, with liver, if possible

1 large onion, finely chopped

4 garlic cloves, crushed

100g butter

1 tbsp ground ginger

7.5cm cinnamon stick

¾ tsp turmeric powder

¾ tsp saffron strands

white pepper

1 lemon, juiced

100g kalamata olives

100g preserved lemon

10g coriander leaves, chopped

10g flat-leaf parsley leaves, chopped

1 Remove liver and excess fat from chicken cavity. Discard fat. Cut liver into small pieces and refrigerate.

2 Place chicken in a flameproof casserole, saucepan or tagine with a tight-fitting lid in which it fits snugly. Add onion, garlic, butter, ginger, cinnamon, turmeric, saffron and 
1 tsp salt. Season with 
white pepper.

3 Add 700ml water. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, spooning sauce over chicken and turning chicken occasionally for 40 minutes or until just cooked through.

4 Transfer chicken to a plate. Cover with foil. Add lemon juice to casserole. Increase heat to high and simmer until sauce is reduced by two-thirds. Return chicken to casserole with olives and preserved lemon. Cover and simmer for a further 20-25 minutes or until the chicken is tender.

5 Transfer chicken to a large platter. Add chicken liver to sauce and simmer for 5 minutes. Add coriander and parsley. Spoon sauce over and around chicken and serve.

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