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Chicken

Moroccan Chicken with Lemon and Olives

Recipe

4
chicken leg quarters, separated into legs and thighs
6
cloves garlic
1
tsp. salt
1
tsp. paprika
1
tsp. freshly ground black pepper
a pinch saffron
1
tsp cumin
1
tsp powdered ginger (don’t substitute fresh)
½
tsp turmeric
¼
c. canola or peanut oil
2
large yellow onions, grated and drained in a colander
¼
c. packed chopped cilantro
¼
c. packed chopped parsley
½-¾
c. olives*
1
preserved lemon, peel only, sliced finely
juice of ½-1 lemon

The day before, pound the garlic in the mortar and pestle with the other spices. Moisten mixture with the oil. Pull the skin off the chicken and rub with garlic paste. Refrigerate overnight.

The next day, place chickens in a large, heavy pot, preferably enameled cast iron. Add grated onions, herbs and about 2 c. water. Bring to boil, cover and lower heat. Simmer 40 minutes.

When chicken is tender and falling off the bone, add olives and lemon peel. Continue cooking 10–15 minutes. When ready to serve, pull chicken and as many olives as you can out of the sauce and arrange on serving platter. Boil sauce vigorously until reduced and thickened. Taste and season with lemon juice and additional sauce if necessary. Pour sauce over chicken and serve.