Wednesday, February 08, 2006
Lemon Chicken - Moroccan Style
Had this in Disney - in Morocco. SO good, and I don't even like olives. Searched a while on the net and found this recipe. You can easily use chicken thighs, or even chicken breasts for this recipe. I'm not sure if Erin will let us post full size pictures, but here is one I took while I was in Disney (the chicken is on the right).
Serves 4
Ingredients
2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tblsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced ( fresh lemon is OK too)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits
In medium stockpot, sauté onions in olive oil.
Add chickens and all other ingredients except water.
Sauté for 5 minutes.
Add water and boil for 1 hour.
Remove chickens, place on baking sheet and brown in oven.
Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.
To serve, place chicken in serving dish with cover, garnish with pickled lemon slices, and cover with sauce.
Serve with couscous.
Categories: chicken, moroccan
Serves 4
Ingredients
2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tblsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced ( fresh lemon is OK too)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits
In medium stockpot, sauté onions in olive oil.
Add chickens and all other ingredients except water.
Sauté for 5 minutes.
Add water and boil for 1 hour.
Remove chickens, place on baking sheet and brown in oven.
Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.
To serve, place chicken in serving dish with cover, garnish with pickled lemon slices, and cover with sauce.
Serve with couscous.
Categories: chicken, moroccan
