Moroccan Chicken with Preserved Lemons For a Crowd

This recipe is great for a crowd. Is best served with couscous (tricolor couscous is an attractive accompaniment) and arborio rice (prepared with sliced onions and peas).

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Name: Moroccan Chicken with Preserved Lemons For a Crowd
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24
Cuisine: Moroccan
Ingredients: 2 tablespoon olive oil; 12 chicken legs and 12 chicken legs with thighs; 2 large red onions sliced; 3 tablespoon Garlic chopped; 1 package crushed saffron (0.13 g); 1.25 cups fresh cilantro chopped; 1.5 tablespoon fresh ginger minced; 4 preserved lemons rinsed, halved, and seeded; 1 (add more lemons for stronger lemon flavor); 1 cup green olives rinsed and pitted (optional); 1 tablespoon paprika; 2 teaspoons coarsely ground black pepper

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INGREDIENTS

2 tablespoon olive oil
12 chicken legs ; and 12 chicken legs with thighs
2 large red onions ; sliced
3 tablespoon Garlic ; chopped
1 package crushed saffron ; (0.13 g)
1.25 cups fresh cilantro ; chopped
1.5 tablespoon fresh ginger ; minced
4 preserved lemons ; rinsed, halved, and seeded
1 (add more lemons for stronger lemon flavor)
1 cup green olives ; rinsed and pitted (optional)
1 tablespoon paprika
2 teaspoons coarsely ground black pepper

Servings

INSTRUCTIONS

(1) Heat the pan (cast-iron is preferred). Place about 1-2 T of olive oil on the pan. Heat, then brown chicken on both sides.

(2) Preheat the oven to 350 F.

(3) Add onions, cook until clear. Add 3 T chopped garlic. Allow to caramelize. Stir and cook briefly stove top.

(4) Add saffron, cilantro, ginger, preserved lemons, and paprika to the chicken mixture. Sprinkle black pepper on top of chicken.

(5) Place in the oven with a cover or aluminum foil. Cook for an hour.

(6) Best served with couscous and arborio rice with peas and onions.

NOTES

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Moroccan Chicken with Preserved Lemons For a Crowd

2 tablespoon olive oil
12 chicken legs and 12 chicken legs with thighs
2 large red onions sliced
3 tablespoon Garlic chopped
1 package crushed saffron (0.13 g)
1.25 cups fresh cilantro chopped
1.5 tablespoon fresh ginger minced
4 preserved lemons rinsed, halved, and seeded
1 (add more lemons for stronger lemon flavor)
1 cup green olives rinsed and pitted (optional)
1 tablespoon paprika
2 teaspoons coarsely ground black pepper

(1) Heat the pan (cast-iron is preferred).  Place about 1-2 T of olive oil on the pan.  Heat, then brown chicken on both sides.

(2) Preheat the oven to 350 F.

(3) Add onions, cook until clear.  Add 3 T chopped garlic.  Allow to caramelize.  Stir and cook briefly stove top.

(4) Add saffron, cilantro, ginger, preserved lemons, and paprika to the chicken mixture.  Sprinkle black pepper on top of chicken.

(5) Place in the oven with a cover or aluminum foil.  Cook for an hour.

(6) Best served with couscous and arborio rice with peas and onions.

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Moroccan Chicken with Preserved Lemons for a Crowd - DrJune
DrJune

Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 24

Calories: 134
Calories from Fat: 79 (59%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.6g
Cholesterol 41.9mg		13 %
Sodium 188.4mg		6 %
Potassium 178.6mg		5 %
Total Carbohydrate 5.1g		1 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 3.5g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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