Russian 
Russian Information Network
Fruits Main dishes Mushrooms Soups & brothes Dairy Side dishes Potatoes
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Moroccan cuisine > Search results
Chicken with preserved lemons and olives
Ingredients:
4-5 lb. cut up chicken
1/4 cup olive oil, plus 2 Tbs.
3 cloves garlic, crushed
1 tsp. ground ginger
1-1/4 tsp. sweet paprika
dash cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. coarse (kosher) salt
1/4 tsp. finely ground black pepper
2 large Spanish onions, finely chopped
1/4 cup chopped Italian flat-leaf parsley
1/4 cup chopped cilantro
1 can (14-1/2 oz.) chicken broth, unsalted
1 7 oz. jar pitted green olives, drained and rinsed
1-1/2 preserved lemons (12-14 wedges)
1/4 cup lemon juice

Directions:
1. In a large bowl, combine 1/4 cup olive oil, garlic, ginger, paprika, cayenne, cumin, turmeric, salt, pepper, and 1/4 cup water. Roll the chicken pieces in the mixture, coating them thoroughly, then nestle them into the marinade, cover and refrigerate overnight.
2. The next day, heat 2 Tbs. olive oil in the bottom of a large frying pan, Dutch oven, or flame-proof casserole. Add the onions, and cook gently for about 10 minutes, or until transparent. Remove the onion with a slotted spoon, and set aside. Increase the heat, add the chicken and cook for a few minutes on each side, just until the chicken begins to change color. Then add the broth and 2 cups of water, the onion, and the parsley and cilantro. Bring to a boil, reduce the heat, cover, and simmer for 35 minutes.
3. Discard the pulp from the preserved lemon, rinse the rinds, and add them and the olives to the simmering chicken. Cover, and simmer for an additional 10 minutes. Remove the chicken to a serving platter, then boil the sauce until it begins to thicken, about 15-20 minutes. Stir in the lemon juice, pour the sauce over the chickens, and serve.  
rating: to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru
Our button:
   
Copyright © RIN 2001-2005  * Feedback