Chicken with Preserved Lemons and Olives

Chicken with Preserved Lemons and Olives

Everyone’s favorite Moroccan dish. Serve with cous cous and a Spanish Rioja.

Chicken with Preserved Lemons and Olives
Author: 
Recipe type: Entree
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 preserved lemons, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • ½ large onion sliced
  • 2 garlic cloves, pressed
  • ½ tablespoon paprika
  • ½ teaspoon saffron threads
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 3 pounds chicken legs
  • ½ cup olives (preferably green)
  • 1 bunch fresh cilantro
Instructions
  1. Place chicken pieces in pot along with oil, onion, garlic and spices.
  2. Cover with water.
  3. Bring to a boil, reduce heat and cover and simmer, until chicken is cooked through, turning occasionally, 25 to 30 minutes.
  4. Add preserved lemons and the olives.
  5. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.
  6. Season with salt and pepper.
  7. Add fresh cilantro.
  8. Serve with couscous and vegetables.