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Moroccan Chicken With Preserved Lemon And Olives
Filed under: Cultural Foods, Meat - Chicken.
Description: A specialty of innkeeper Monika, Moroccan cuisine is flavorful, healthy and takes advantage of fresh ingredients and a cornucopia of spices and herbs. Ingredients: 1 lb boneless, skinless chicken thighs 1 lg onion, chopped 2-3 garlic cloves, minced 2 Tbl Olive Oil 1 Tbl Unsalted Butter 1 tsp ground cinnamon 1/2 tsp ground ginger Pinch Saffron Pinch Salt and Pepper 4 Cups Chicken broth 1 Preserved Lemon, fruit discarded, peel washed and sliced** 1 cup Moroccan purple olives or kalamata olives 1/2 cup finely chopped Italian parsley 1/2 cup finely chopped cilantro Directions: Place olive oil and butter in a large sauté pan over medium high heat and let preheat until the butter has melted. Add the chicken and brown on both sides, approx. 4-5 mins per side. Add onion and continue cooking until the onion becomes translucent, approx. 8 mins. Add garlic and cook for one minute or until fragrant. Add cinnamon, ginger, saffron, salt and pepper. Saute for one minute, just to toast the spices a bit. Add chicken broth and bring to a boil. Cover and reduce heat to a simmer. Cook for approximately 45 mins or until the chicken is tender. Add lemon, olives, parsley and cilantro and cook and additional 5-10 mins uncovered until the sauce has reduced by approximately one half and thickened. Season with salt and pepper to taste. **You can purchase preserved lemons from almost any middle eastern market or online or you can make them easily by cutting lemons into quarters, leaving each quarter attached at one end. Stuff the lemons with kosher salt and place in an airtight container, adding as many lemons as you can to the container. Cover lemons with freshly squeezed lemon juice and seal tightly. Let lemons preserve for at least 6 weeks before using. The lemons will keep for up to a year in an airtight container.  Recipe Summary: Yield: 4 Servings Prep Time: 10 Mins Cook Time: 1 Hour Comments: Other recipes by Chestnut Street Inn: Cherry Scones Seared Scallops With Avocado And North African Mango Chutney Amaretto Chocolate Souffles Individual Beef Wellingtons | |
Recipe Provided By:
Chestnut Street Inn Sheffield, IL  Detailed Listing | Website Sheffield Bed and Breakfast Inns |