Moroccan 60 min

Moroccan Chicken with Preserved Lemon

Name: Moroccan Chicken with Preserved Lemon
Total time: 60 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 whole chicken (3.5 lbs), cut into 8 pieces; 2 preserved lemons, pulp removed, rind sliced; 1 cup green olives; 3 tablespoons olive oil; 2 large yellow onions, grated; 5 cloves garlic, minced; 1-inch ginger, grated; Pinch of saffron soaked in 1/4 cup warm water; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon ginger powder; 1/2 teaspoon white pepper; 1/4 cup fresh cilantro; 1/4 cup fresh parsley; 1.5 cups chicken broth

gluten-freedairy-freehigh-proteincomfort-food

Ingredientsfor 2

440

Cal

42g

Protein

Carbs

26g

Fat

11 whole chicken (3.5 lbs), cut into 8 pieces
22 preserved lemons, pulp removed, rind sliced
31 cup green olives
43 tablespoons olive oil
52 large yellow onions, grated
65 cloves garlic, minced
71-inch ginger, grated
8Pinch of saffron soaked in 1/4 cup warm water
91 teaspoon turmeric
101 teaspoon cumin
111 teaspoon coriander
121/2 teaspoon ginger powder
131/2 teaspoon white pepper
141/4 cup fresh cilantro
151/4 cup fresh parsley
161.5 cups chicken broth

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Instructions

1
Combine oil, grated onions, garlic, fresh ginger, turmeric, cumin, coriander, ginger powder, white pepper, and saffron water in a large bowl. Add chicken pieces and marinate 2 hours or overnight.
2
Transfer chicken and all marinade to a large pot. Add broth. Bring to a boil, reduce heat, cover, and simmer for 35–40 minutes until chicken is cooked through and tender.
3
Add preserved lemon rinds and green olives. Simmer uncovered for 10–15 minutes to concentrate the sauce. Stir in cilantro and parsley. The sauce should be golden, glossy, and intensely flavored from the preserved lemon. Serve over couscous.