- 'This is just the beginning': women who marched against Trump vow to fight on
- Israel approves 566 east Jerusalem settler homes
- Labour MPs attack Theresa May´s `extreme Brexit´ blueprint
- Zverev emerges from the depths to take out Murray
- Russia should not think sanctions will be lifted soon - PM
- Turkish police capture suspect in Istanbul rocket attacks - police sources
- DAN HODGES: Theresa May faces risk from man next door
- Tributes for the victims of the Melbourne massacre
- Passengers arrested for watching porn on their journeys
- Murderer Rena Salmon 'making devoted daughter homeless'
More from Recipes
- Five-minute urine test that says if your diet's healthy
- Fast and Fabulous Fat Loss' Fiona Kirk shares how to drop Christmas pounds by New Year
- Inside M&S factory where 22,500 mince pies are made every HOUR
- Karl Stefanovic feasts on pizza at restaurant of Sofia Levin's fiance
- Kellogg's paid 'independent experts' $13,000 a year to push their breakfast cereals without telling anyone they worked for the company
Moroccan Chicken with Lemon and Olives Recipe
Prep time: 1 hour, 5 minutesCook time: 1 hour
This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add quite a bit of salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking.
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.
Yield: Serves 4 to 6.