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Moroccan Chicken 01

Make Moroccan Chicken 01 at home with Coarse Salt, Vegetable Oil, Black Pepper, Butter, and Chicken Broth. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 cup
• 1 cup
• 1 tsp
• 4 tbsp
• 2 cup

Method (preview)

1. 1

   Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped.

2. 2

   Let stand 1 hour for flavors to penetrate then wipe off the garlic salt.

3. 3

   Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture.

4. 4

   Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.

5. 5

   To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water.

6. 6

   Simmer until tender, about 40 to 45 minutes.

7. 7

   Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently.

8. 8

   Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce.

9. 9

   Serve with couscous or rice pilaf and a bowl of extra pickled lemons.

10. 10

    Slice the lemons about 1/4 inch thick, peel and all, put in a colander, sprinkle heavily with salt.

11. 11

    Cover with plastic wrap and drain over a bowl for 24 hours, until limp, with most of the juice drawn out.

12. 12

    Wash off salt.

13. 13

    Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 Tablespoons more salt. Fill the jar with vegetable oil.

14. 14

    Cover jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter.