Ingredients
1 chicken, cut into serving pieces with their livers
3 garlic cloves, sliced
1 tsp each salt, pepper, ground ginger, paprika, ground cumin
2 tbsp olive or vegetable oil
1-2 tbsp oil for cooking
2 medium onions, finely chopped
1 large pinch saffron
1 garlic clove
½ lemon mashed to purée
½ cup finely chopped coriander
1 cup water
2 preserved lemons or limes, rinsed, quartered Moroccan Preserved Lemons
1 cup pitted black Greek olives
juice of 2 lemons
Marinade Moroccan Spiced Lemon Marinade
Method
1) rub the chicken pieces with garlic and lemon, then marinade the chicken with the liver over night
2) remove the chicken and liver from the marinade, dry the pieces and brown them in the oil in a heavy pan
3) remove the pieces of chicken and set them aside
4) add the marinade to the pan,stir in1/3 of the chopped onions, the saffron ,coriander and the water and bring to the boil.
5) add the chicken and simmer gently for about 20 minutes
6) take out the livers, mash them and return to the sauce with the rest of the onions, cook for another 10-15 minutes, partially covered
7) add the preserved lemons and the olives and cook for 10 minutes more.
To serve: place the chicken, olives and lemons on a serving dish. Reduce the sauce by boiling rapidly, add the lemon juice and pour over the chicken.
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