recipes:moroccan_chicken_-_oven_roasted_with_spices
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| recipes:moroccan_chicken_-_oven_roasted_with_spices [2022/08/16 12:02] – rose | recipes:moroccan_chicken_-_oven_roasted_with_spices [2022/08/16 21:29] (current) – rose | ||
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| + | ====== Moroccan Chicken with Preserved Lemons ====== | ||
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| **Ingredients** | **Ingredients** | ||
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| * 1 medium white or yellow onion, chopped | * 1 medium white or yellow onion, chopped | ||
| * 1 medium-large or 2 small preserved lemons | * 1 medium-large or 2 small preserved lemons | ||
| + | * 1 inch of peeled ginger, sliced | ||
| * 1 cup green olives, pitted and cut in half length-wise | * 1 cup green olives, pitted and cut in half length-wise | ||
| * 1/2-1 can of artichoke hearts | * 1/2-1 can of artichoke hearts | ||
| Line 17: | Line 21: | ||
| * 3/4 cup water | * 3/4 cup water | ||
| * salt | * salt | ||
| + | * cut up root vegetables: carrots, parsnips, potatoes | ||
| * ¼ cup chopped fresh cilantro | * ¼ cup chopped fresh cilantro | ||
| * ¼ cup chopped fresh flat-leaf parsley | * ¼ cup chopped fresh flat-leaf parsley | ||
| Line 32: | Line 37: | ||
| Place chicken skin side down in pan and cook for 5 minutes, until skin is lightly brown. Do not over crowd pan. If necessary brown the chicken in 2 batches, returning all pieces skin side down back to pan before the next step. | Place chicken skin side down in pan and cook for 5 minutes, until skin is lightly brown. Do not over crowd pan. If necessary brown the chicken in 2 batches, returning all pieces skin side down back to pan before the next step. | ||
| - | Lower the heat to medium-low, scatter the garlic and onions over the chicken. Cover and let cook for 15 minutes. | + | Lower the heat to medium-low, scatter the garlic, ginger |
| Quarter preserved lemon. Rinsed in cold water, remove pulp and seeds. Cut rind into thin strips, then cut strips in half. | Quarter preserved lemon. Rinsed in cold water, remove pulp and seeds. Cut rind into thin strips, then cut strips in half. | ||
| - | Flip chicken pieces over. Add lemon slices, olives and raisins and 3/4 cup water. | + | Flip chicken pieces over. Add lemon slices, olives and raisins and 3/4 cup water (white wine is better). If you have carrots, potatoes or parsnips, here would be a good time to add them. |
| Bring to a simmer on medium heat, then lower heat to low, cover, and place in a 350 degree oven for 30 minutes, until chicken is cooked through and tender. | Bring to a simmer on medium heat, then lower heat to low, cover, and place in a 350 degree oven for 30 minutes, until chicken is cooked through and tender. | ||
recipes/moroccan_chicken_-_oven_roasted_with_spices.1660665728.txt.gz · Last modified: 2022/08/16 12:02 by rose