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Argana's Moroccan Chicken

2 fryers (1 1/2 lb. each)
4 large minced onions
4 minced garlic cloves
1 T. grated fresh ginger
1 t. saffron
1 C. olive oil
1 T. mixed chopped fresh parsley and cilantro
1/2 t. cumin
1/2 t. cinnamon
1/2 t. turmeric
1/2 t. paprika
1/2 C. lemon juice
2 C. water
2 T. salt
1 T. black pepper
1 preserved lemon (available at a Middle Eastern grocery or a specialty foods store)
5 oz. olives

In a large tagine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, saffron, olive oil, parsley, cilantro, cumin, cinnamon, turmeric, paprika and lemon juice.

Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.

When ready to cook, pour the water into the tagine or pot. Add the salt and pepper. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.

While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.

Add the olive mixture to the chicken 5 minutes before serving. Serve hot.

Makes 6 servings.

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