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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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