MOROCCAN CHICKEN WITH PRESERVED LEMONS
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
- In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
- Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
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Sadia Marsa
[email protected]I can't wait to try this recipe!
Rasel vai
[email protected]5 stars!
Kanuni Saplaya
[email protected]I would highly recommend this recipe to anyone who loves Moroccan food or is looking for a new and exciting dish to try. You won't be disappointed!
Kendrick SavageOfficial
[email protected]I've made this recipe several times now and it's always a hit with my family and friends.
Rakibul Limon
[email protected]This dish is a perfect blend of sweet, sour, and savory.
Wandega Nicholas
[email protected]I was skeptical about using preserved lemons, but I'm so glad I did. They add a unique and delicious flavor to the chicken. I will definitely be using this recipe again.
nafis As
[email protected]This dish is so easy to make, yet it tastes like it came from a Michelin-starred restaurant. I'm impressed!
Prince Khan Aj
[email protected]I love the sweet and sour taste of the preserved lemons in this dish.
ibrahim abiola
[email protected]I've tried many Moroccan chicken recipes, but this one is by far the best. The preserved lemons give it a wonderful depth of flavor and the spices are perfectly balanced. It's a must-try for any fan of Moroccan cuisine.
Dave Torrez
[email protected]The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with couscous and it was a perfect meal.
Melina Rai
[email protected]Delicious and easy to follow recipe. Highly recommend!
Kelvin Perez
[email protected]This recipe transported me to Morocco with its authentic flavors. The chicken was incredibly tender and the preserved lemons added a unique and tangy twist. I'll definitely be making this again!
Angel1 Babee
[email protected]The combination of preserved lemons, spices, and chicken was exquisite. The chicken was moist and fell off the bone.
Careedan Christopher
[email protected]Tantalizing Moroccan flavors and succulent chicken!