• If you're looking for an exotic chicken recipe, try Jennifer R.'s Moroccan Chicken.

Ingredients

  • 1 4 lb chicken, cut into 10 small serving pieces
  • 1/2 tsp sea salt
  • 3 cloves garlic, minced
  • 1 1/2 preserved lemons, rinsed well and sliced (can substitute fresh lemons)
  • 1 cup best quality black or violet olives
  • 3/4 cup plump raisins
  • 1/2 cup extra-virgin Middle eastern olive oil
  • 1 tsp ground ginger
  • pinch of saffron
  • pinch of cayenne
  • 1 cinnamon stick (~2 inches)
  • 1/4 cup water
  • juice of one lemon
  • 2 tablespoons each of minced cilantro and parsley, mixed together
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PREP TIME 30 Min READY IN 2 Hr
COOK TIME 1 Hr 30 Min SERVINGS 8
MAIN INGREDIENT Chicken
MEAL/COURSE Dinner
COOKING METHOD Oven
CUISINE Mediterranean

Preparation

  1. NOTE: I used fresh lemons and just scrubbed them well first. I also used about 1/2 the amount of oil the recipe called for and it was still moist.
  2. Remove excess fat from chicken, rinse and pat dry.
  3. Place in a shallow non-reactive roasting pan and sprinkle evenly with salt and garlic.
  4. Cover chicken with sliced lemons. Arrange olives and raisins around and in between chicken pieces, drizzle with olive oil over all.
  5. Mix together ground ginger, saffron, sugar, and cayenne pepper and sprinkle evenly over chicken.
  6. Add cinnamon stick and water to the bottom of the roasting pan.
  7. Sprinkle with lemon juice.
  8. Bake at 350 for 1 hour and 15 minutes to 1 and a half hours.
  9. Baste frequently with pan juices, sliding the lemons around as needed, until chicken is golden brown.
  10. Remove chicken, cover with foil and let rest for 20 minutes.
  11. Skim fat off pan juices, add half of the cilantro/parsley mixture, and return to oven for 15 minutes.
  12. Remove cinnamon stick.
  13. Put chicken on a colorful serving platter; season pan juices with salt and pepper if needed.
  14. Spoon olives, lemons and raisins over the chicken, garnish with remaining cilantro & parsley. Serve with rice or pilaf.

Rating

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